The very healthiness we crave in our salads can sometimes be overshadowed by sugary or fatty dressings. That’s where the raspberry-walnut vinaigrette steps in, not just as a salad companion, but as a star in its own right.
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Raspberry-Walnut Vinaigrette
Creating a vibrant, tangy, and wholesome raspberry-walnut vinaigrette at home is not only simple but also incredibly rewarding in flavor and health benefits. Perfect on salads, the real appeal of this vinaigrette doesn’t stop at a simple salad. Its versatility is one of its strongest suits.
You can use this vinaigrette as a marinade for Grilled Chicken. It adds a delightful fruity and nutty flavor that complements the smokiness from the grill beautifully. For a light and refreshing dessert or snack, use the vinaigrette to gently dress a Fresh Fruit and Kale Salad. The combination of sweet fruits with the tang of the vinaigrette is a winner.
Ingredients
Serves: 8 Prep Time: 5 minutes
- 3 tablespoon raspberry vinegar
- ½ teaspoon Dijon mustard, optional
- ¾ cup walnut oil
- 2 tablespoon chopped walnuts
- Sea salt and freshly ground black pepper to taste
How to Make Raspberry-Walnut Vinaigrette
Simply proceed like you would for a classic lemon juice vinaigrette and add the chopped walnuts at the end.
Salad Recipes
If you love salad as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Brussels Sprouts and Cabbage Salad
- Fresh Summer Salad
- Fall Vegetable Salad
- Cobb Salad
- Raw Kale Salad
- Citrus and Avocado Salad
- Fresh Vegetable Salad with Black Olives
- Breakfast Salad
📖 Recipe
Raspberry-Walnut Vinaigrette
Ingredients
- 3 tablespoon raspberry vinegar
- ½ teaspoon Dijon mustard optional
- ¾ cup walnut oil
- 2 tablespoon chopped walnuts
- Sea salt and freshly ground black pepper to taste
Instructions
- Simply proceed like you would for a classic lemon juice vinaigrette and add the chopped walnuts at the end.3 tablespoon raspberry vinegar, ½ teaspoon Dijon mustard, ¾ cup walnut oil, 2 tablespoon chopped walnuts, Sea salt and freshly ground black pepper to taste
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