Red Berry Vinaigrette

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

I have been buying organic red berries – namely strawberries & raspberries – by the double (and sometimes triple) carton-full for the past couple of weeks.

I can’t seem to get enough of their juicy sweetness!

Red Berry Vinaigrette

Although the majority of them have been consumed plain in their state of unadulterated perfection, I made sure to reserve a handful of each to make this delicious vinaigrette.

Red Berry Vinaigrette

The rinsed berries are pulsed in a food processor until they form a gorgeous puree.

Red Berry Vinaigrette

Champagne vinegar, Dijon mustard, pure maple syrup, canola oil, and a touch of salt round out the flavorful vinaigrette.

Red Berry Vinaigrette
Red Berry Vinaigrette

I am absolutely not exaggerating when I write that I could drink this straight-up. Or eat it with a spoon.

Red Berry Vinaigrette

The lusciously think vinaigrette is sweet and slightly tangy, and has enough body to use as a dip.

Trust me, I ate my fair share of strawberries dunked right into the vinaigrette.

Red Berry Vinaigrette

The shining moment came when I drizzled the vinaigrette over a salad comprised of baby greens, berries, and bites of granola-crusted goat cheese (recipe to come!).


Red Berry Vinaigrette

Red Berry Vinaigrette

Printer-Friendly Recipe

yield: 1 cup, eight 2 Tbsp servings


  • 1 cup fresh raspberries, preferably organic
  • 3 medium strawberries, preferably organic, hulled & quartered
  • 1 Tbsp champagne vinegar
  • 1 tsp coarse ground (country style) Dijon mustard
  • 1 1/2 Tbsp pure maple syrup, preferably Grade B
  • 2 T canola (or other neutral-flavored) oil
  • Kosher salt, to taste (about 1/2 tsp)


  1. Place raspberries and strawberries in a mini food processor or blender. Process/blend until pureed.
  2. Add in the vinegar, mustard, and maple syrup. Process/blend until well-mixed.
  3. With the motor still running, stream in the oil and process/blend until emulsified.
  4. Season to taste with salt.
  5. Store in an air-tight container in the refrigerator for up to 1 week.

Nutritional Information per 2 Tbsp serving:

51 calories, 3.6 grams fat, 0.25 grams saturated fat, 4.8 grams carbohydrates, 1.1 grams fiber, 2.7 grams sugars, 0.1 grams protein

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