Raspberry Vinaigrette & Raspberry Poppy Seed Salad Dressing

In a previous post, I shared a recipe for Homemade Raspberry Vinegar. Today, I'm sharing a couple of salad dressings you can make using raspberry vinegar. They're both delicious on your favorite salad greens. Add some berries, toasted nuts, and crumbled cheese to the greens, and you've got one fine salad.

These dressings can be made in a food processor or blender, shaken in a jar, or whisked in a bowl. I like to use a food processor, so that's what my photos demonstrate, but all of the methods work fine.

How to Make Raspberry Vinaigrette

 Step 1. Assemble the ingredients: raspberry vinegar (you can substitute white wine vinegar), olive oil, vegetable or grapeseed oil, honey, salt, shallot, dry mustard, white pepper, raspberry preserves/jam/spread. 

Why the mustard? It adds flavor, but it's primary purpose is as an emulsifier. That means it helps to bind the oils with the other liquids so the salad dressing stays mixed. 

You can purchase raspberry vinegar; or, to make your own, here's my recipe:
Click to view & print Raspberry Vinegar recipe

Step 2. Peel and quarter the shallot; add it the food processor bowl, and give it a whirl until it's finely minced.

Step 3. Add preserves, honey, mustard, salt, white pepper, vinegar, and water. Process until well mixed.

Step 4. With the food processor running, pour the oils through the top tube in a fine stream; keep processing until completely mixed.

Done! It's easy, delicious, and a beautiful color.

Click to view & print Raspberry Vinaigrette recipe

I use the Raspberry Vinaigrette in this recipe:

View Grilled Rosemary Chicken with Raspberry Marinade

How to make Raspberry Poppy Seed Salad Dressing

This recipe was adapted from a poppy seed dressing recipe recommended by my sister, Nelda. The original recipe appeared in San Francisco A La Carte--a fabulous cookbook that's been around for over 25 years. 

Step 1. Assemble these ingredients: raspberry vinegar (or substitute white vinegar for "regular" poppy seed dressing), sugar, dry mustard, salt, onion, olive oil, vegetable or grapeseed oil, poppy seeds. I used half the sugar called for in the original recipe, but you can use more if you prefer a sweeter dressing.

Step 2. Cut onion into a few pieces, add to food processor, and give it a whirl until the onion is minced.

Step 3. Add the vinegar, sugar, mustard, and salt. Process until well combined.

Step 4. With the food processor running, pour the oils through the top tube in a fine stream; keep processing until completely mixed.

Step 5. Add the poppy seeds and pulse a couple of times until they're just mixed in.

Done. It's pretty and delicious.

View & print Raspberry Poppy Seed Salad Dressing recipe

I use the poppy seed dressing on these yummy salads:

View Spinach and Strawberry Salad with Candied Pecans and Feta

View Broccoli Sunflower Seed Slaw

Storage life: Both salad dressings will keep in the fridge for several weeks.

Now for the hard part--choosing a favorite. They're similar, yet each has a distinctive flavor.

You may want to check out some of my other salad dressing recipes, too. It's fun to offer a selection on a salad bar buffet. Here are some others that may interest you:

• Honey Lime Vinaigrette
• Everyday Vinaigrette
• Cranberry Vinaigrette
• Maple Walnut Vinaigrette
• Low-Fat Blue Cheese Dressing

Make it a yummy day!