Raspberry Vinaigrette

“The hard part about this salad dressing is finding the raspberry vinegar. That being said, this is a simple recipe with a very potent flavor. A little really does go a long way here. One note: there is no oil in this dressing, and as such, it doesn’t coat the lettuce or vegetables very well. If this is bothersome, add a little extra virgin olive oil to the mix.” – April Ferre

Raspberry Vinaigrette Dressing

Course: Salad Dressing


  • 1/2 Cup Raspberry Vinegar
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • 4 Teaspoons Sugar
  • 2 Cloves (2 Teaspoons) Garlic, Chopped
  • 2 Teaspoons Worcestershire Sauce
  • 1 Tablespoon Dijon Mustard


  • Combine all ingredients and mix well (may use blender).
  • Refrigerate in container with a tight-fitting lid. Will keep for several months. Makes 1/2 cup.

Recipe – Jean Hansen