Raspberry Poppy Seed Vinaigrette

Raspberry Poppy Seed Vinaigrette

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Raspberry Poppy Seed Vinaigrette

Raspberry Poppy Seed Vinaigrette

Prep Time 10 minutes
Cook Time 10 minutes
Servings 1 jar


  • 1/2 cup white wine vinegar
  • 1/2 cup honey
  • 1 clove garlic
  • 1 tbsp chopped red onion
  • 1 cup fresh or frozen raspberries
  • 2/3 cup canola oil
  • 2 tsp poppy seeds


  • Combine the vinegar, honey, garlic, onion, and berries in a blender.
  • Blend until smooth.
  • With the blender running, carefully add the oil in a steady stream.
  • Turn off the blender and stir in the poppy seeds.
  • If possible, refrigerate for at least an hour before serving.
  • Great served over mixed greens or with my Grilled Chicken & Berry Salad
  • Extra dressing keeps in the fridge for up to 5 days.


Calories: 1960kcal | Carbohydrates: 158g | Protein: 3g | Fat: 153g | Saturated Fat: 11g | Polyunsaturated Fat: 44g | Monounsaturated Fat: 95g | Trans Fat: 1g | Sodium: 20mg | Potassium: 386mg | Fiber: 10g | Sugar: 145g | Vitamin A: 40IU | Vitamin C: 35mg | Calcium: 141mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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  1. Made this and loved it. So much better than store bought. I just started making the jar salads or least my version of them. ( I don’t do the lettuce or greens in the jars, but prepare and layer ingredients to add to already prepped romaine or spinach. ) This vinegairette should be good with any berry type one I make.