Raspberry Vinaigrette
Source: Don and Rita Butto
Small batch: use a small bullet blender or immersion blender — this batch is too small for standard blenders/food processors. We eat salads infrequently (mostly spinach), so this amount is made on purpose: it lasts 3–5 days in the fridge, but I like making it fresh each meal. To scale up for a larger appliance, freeze in ice cube trays, then transfer the frozen cubes to a ziplock bag for portioned thawing.
Calories
~70
Protein
~0.5g
Net Carbs
~1.5g
Fat
7g
Per serving (2 Tbsp). Full batch (4 Tbsp): ~140 cal, 14g fat, ~3g net carbs, ~1g protein. Use immediately or store in the fridge 3–5 days — shake before use.
Ingredients
- 2 Tbsp fresh berries of your choice (about 8)
- 1 Tbsp balsamic vinegar
- 1 Tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
- 1/2 tsp allulose
- 1/2 tsp ground flaxseed
- Pinch salt & pepper
Instructions
- Blend all ingredients smooth.
- For seedless: strain through a fine mesh strainer or cheesecloth after blending (press to extract the liquid).
Benefits
- Raspberries — antioxidants + vitamin C (anti-inflammatory, immune support)
- Balsamic vinegar — antioxidants + mild sweetness (polyphenols for heart health)
- Extra virgin olive oil — healthy monounsaturated fats (heart health, nutrient absorption, omega-6)
- Dijon mustard — emulsifier + tang (adds flavor without calories)
- Ground flaxseed — high ALA omega-3 (balances ratio, anti-inflammatory)