Raspberry Poppy Seed Vinaigrette
Raspberry Poppy Seed Vinaigrette
Servings jar
Ingredients
- 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
Instructions
- 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!Â
- Extra dressing keeps in the fridge for up to 5 days.
Nutrition
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.
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.