This easy low carb raspberry vinaigrette is a colourful salad dressing full of flavour. Delicious over green salads, or liven up a fish or chicken dish with it.
A home made vinaigrette is so much better than store bought. No chemicals or hidden sugars with a fresh taste. Quick and easy to make, you can keep a bottle on hand in the fridge for a week. The Chief Taster loved this raspberry vinaigrette and it was his salad dressing of the week. He usually reaches for a creamy dressing but the tangy sweet flavour won him over.
A salad can be made or broken by a vinaigrette or dressing. It must slightly coat the salad without drowning it and enhances the flavours of the salad vegetables rather than overpowering it. Unless it’s a blue cheese dressing which I could happily smother cardboard with and still eat it!
Is a vinaigrette a dressing?
Salad dressings can be a creamy mixture of a few ingredients, such as a classic ranch dressing or or a creamy Green Goddess dressing packed full of herbs. Whereas a vinaigrette is a mixture of an oil with an acidic ingredient, such as lemon or vinegar. Both are used to liven up a salad but whereas a vinaigrette is a type of dressing, not all dressings are a vinaigrette.
How to make a sugar free raspberry vinaigrette recipe
Making your own vinaigrette is simple. With this recipe just a few ingredients are needed. It’s essentially raspberries, vinegar and oil! Add a touch of sugar free sweetener, season to taste and you have a zesty salad dressing!
Suggestions for additional seasoning and substitutions:
Use a light olive oil, avocado oil or walnut oil.
If you don’t have fresh raspberries to hand, frozen will do. Just make sure that they do not come in a sugary syrup.
Try other berries like blackberries.
Feel free to add a mustard. I recommend a Dijon mustard.
Try this keto salad dressing on my arugula & strawberry salad!
Low Carb Raspberry Vinaigrette
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
- 6 oz raspberries
- ½ cup red wine vinegar
- ¼ cup water
- ¼ cup light olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Erythritol (powdered)
- ½ teaspoon salt
Instructions
- Place all the ingredients in a blender or food processor and blend until smooth.
- Pour into a glass jar or sealed container and keep in the fridge.
- Shake before use and drizzle over salads.
Notes
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
