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Raspberry Salad Dressing

Raspberry Salad Dressing

Usually, this raspberry salad 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 and can be hard on the stomach. I use lemon juice which is healthier,  alkaline-forming and is a nutrient-rich superfood. So I call it 'Raspberry Salad Dressing'.
Course salad dressing
Cuisine gluten-free, vegan, vegetarian
Keyword Gluten-free, olive oil, raspberries, salad dressing, Vegan, vegetarian
Author Diana Herrington


  • 1 cup olive oil
  • 1/8 cup lemon juice
  • 1 cup raspberries
  • 1/2 cup water
  • 12 drops light liquid stevia to taste
  • 1/8 tsp Himalayan salt


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


Raspberries are tart even when they are very ripe; so you may find that you want to add less lemon juice and or a little more stevia.
I use only healthy ingredients for all of my salad dressings: Olive oil, lemon, raspberries, water, Stevia, Himalayan Salt.

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