Raspberry Vinaigrette Salad Dressing Low-Carb Recipe
Raspberry Vinaigrette is one of my favorite Low-Carb Gluten-Free salad dressings. In the summer time, I use fresh berries compliments of my neighbor’s garden (shhhhh…don’t tell her). I am not willing to pay the price for fresh berries shipped in from who knows where in the winter, so I buy the frozen, organic raspberries from my local grocery store. This dressing is light and fresh and always puts a smile on my face.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 10 1x
- Category: Low-Carb, Gluten-Free, Paleo, Primal, Vegan, Dairy-Free, Nut-Free
Ingredients
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- 1/4 cup raspberries, fresh or frozen
- 1/2 cup olive oil
- 1/2 cup raspberry wine vinegar
- 1 tablespoon lemon juice, fresh
- 1 teaspoon Dijon mustard
- 1 teaspoon Swerve
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
Instructions
- Place raspberries in a medium sized bowl and crush them with a fork.
- Whisk in all remaining ingredients and blend well.
- Cover the vinaigrette and chill in the refrigerator.
- Whisk again just before serving.
Notes
As with all of my recipes, if you require a Paleo option, substitute finely granulated coconut sugar or honey for the Swerve.
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 100
- Sugar: 0g
- Sodium: 6mg
- Fat: 11g (95 Calories from Fat)
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: trace
- Protein: trace
