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Compliments of Diana Dyer, MS, RD

Raspberry Salad Dressing


Submitted by Kathleen Scott via my web site.


  • 1/2 cup extra-virgin olive oil
  • 1/2 cup raspberry wine vinegar or raspberry balsamic vinegar
  • small handful frozen raspberries OR
  • the juice from the frozen fruit
  • A few drops stevia
  • about 1 tablespoon finely chopped fresh basil (or dash of dried)
  • dash of chopped dried oregano & rosemary
  • 1/2 teaspoon Dijon mustard


Blend the raspberries with the vinegar, add to the rest, stir in bowl or put in bottle and shake. Goes over mixed dark leafy green salad with frozen multi-berry mix, slivered almonds, chopped brazil nuts & pecans, and some cute little dollops of organic goat cheese (mild). An incredibly pretty salad. (You can also omit the oil and vinegar and blend the rest with non-fat plain yogurt for a creamy variation that is less dramatic in flavor.)

I made the following variation at Thanksgiving this year. I did not have all the ingredients for the recipe as listed above, so I modified it to suit what I had on hand without needing to go the grocery store one more time. Here is what I did:

  • 1/2 cup walnut oil
  • 1/2 cup red wine vinegar
  • small handful frozen raspberries
  • ~1/8 teaspoon honey
  • 1/4 teaspoon dried basil
  • dash dried oregano
  • 1 teaspoon fresh rosemary
  • 1/2 teaspoon Dijon mustard (brought back from Dijon, France by my niece)

I simply put all these ingredients into a blender, which made a beautiful creamy pink dressing. This was so tasty that I had a hard time waiting for the meal to use it!