Sugar-Free Raspberry Vinaigrette
A bright, fruity blender vinaigrette of fresh raspberries, red wine vinegar and Dijon, gently sweetened with allulose. It’s lovely on spinach salads with goat cheese and pecans.
Nutrition per serving
2 tbsp- Net carbs
- 1.1g
- Calories
- 101kcal
- Protein
- 0.2g
- Fat
- 10g
- Total carbs
- 3.7 g
- Fiber
- 1.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Strawberry balsamic: Ripe strawberries and balsamic vinegar make a mellow, jammy dressing for spinach and arugula salads.
- Blend the strawberries with the balsamic in place of the raspberries and red wine vinegar. Balsamic is already sweet, so taste before adding all the allulose. There’s no need to strain it.
Raspberry walnut: Toasty walnut oil replaces the olive oil, with chopped walnuts to finish the salad, for a bistro classic.
- Stream in the walnut oil instead of the olive oil. Toast the walnuts in a dry skillet for 3–4 minutes and scatter them over the dressed salad.
- Also add
Estimated cost $4.74 for 8 servings ($0.59 each) · how we estimate
Instructions
-
Blend the raspberries, vinegar, mustard, sweetener, shallot, salt and pepper until smooth.
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With the blender running on low, pour in the oil in a thin stream until the dressing is thick and emulsified.
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For a seedless dressing, press it through a fine-mesh sieve with the back of a spoon. Taste and adjust the sweetener and salt.
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Shake or whisk before using; it thickens in the fridge.
Tips for success
-
Frozen raspberries work just as well as fresh and are often cheaper. Thaw them first and include their juice. - Toss with baby spinach, goat cheese, toasted pecans and thinly sliced red onion, or drizzle it over grilled chicken or seared scallops.
- Bottled raspberry vinaigrettes are often sweetened with sugar or juice concentrate; this one gets its sweetness from the berries and a little allulose.
Nice to have, not needed
- A fine-mesh sieve gives a smooth, seedless dressing — skip straining if you don’t mind the seeds.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Doesn’t freeze well
Reheat: Let stand 10 minutes at room temperature, then shake before using.
Prep tip: Pack it in a small jar, separate from your salad, so the greens stay crisp until lunch.
Refrigerate in a sealed jar up to 5 days. Let stand 10 minutes at room temperature and shake before using.
Variations
2 variations, each with its own ingredients and macrosStrawberry balsamic
FlavorRipe strawberries and balsamic vinegar make a mellow, jammy dressing for spinach and arugula salads.
- raspberries → strawberries
- red wine vinegar → balsamic vinegar
1.9 g net · 101 kcal · 0.2 g protein · 10 g fat · ≈$0.43 per serving (+0.8 g net carbs vs the original)
Raspberry walnut
FlavorToasty walnut oil replaces the olive oil, with chopped walnuts to finish the salad, for a bistro classic.
- extra-virgin olive oil or avocado oil → walnut oil
- + ¼ cup walnuts
1.3 g net · 125 kcal · 0.8 g protein · 13 g fat · ≈$0.66 per serving (+0.2 g net carbs vs the original)
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