Usually, this dressing is called a `vinaigrette’ but it does not have any vinegar in it.  Vinegar is not an ingredient I use as it is so acidic; I use lemon juice which is healthier and alkaline forming. So I call it Raspberry Salad Dressing.

My garden is so abundant with raspberries that I am inspired to get creative in my kitchen.  After developing several recipes this is my favourite.

This is great with a salad made of romaine, arugula, grated carrots, radishes and red onion.


1 cup olive oil
1/8 cup lemon juice
1 cup raspberries
1/2 cup water
12 drops Light Stevia to taste
1/8 tsp Himalayan Salt



1.    Blend the ingredients in a blender.
2.    Pour into a salad dressing bottle or glass jar.
3.    Refrigerate; will last from 2 to 3 weeks.

Recipe Tip: Raspberries are tart even when they are very ripe; so you may find that you want to add less lemon juice.

Read all about the benefits of raspberries at  Raspberries: the Summer Powerfood

raspberry vinaigrette finished

Raspberry Salad Dressing finished and bottled for use.

More Raspberry Recipes:

Sugarless Apple-Raspberry Jam

Green Raspberry Smoothie/Pudding