Low Carb Raspberry Vinaigrette

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!