Raspberry Balsamic Vinaigrette

Store bought salad dressing doesn’t do it for me anymore.  Over a year ago I gave up on them and started a collection of interesting vinegars.  I usually dress a salad with olive oil and an interesting vinegar.  Some of my favorite varieties are pear, raspberry blush and a good balsamic.  I have a fig vinegar which is very good but extremely tart and I have to be in the mood for that.  I bought a strawberry basil variety which sadly did not taste like much, but I’m always glad to try a new variety.

I have a favorite salad at a Greek restaurant we frequent.  It’s called a grape salad and tomorrow I’m going to try and recreate it.  I can’t quite figure out what their dressing is made from but it seems to be sweet and tangy.  I’ve decided that I’ll try it with a raspberry balsamic vinaigrette which I believe will be very complimentary to the salad itself.  The dressing I just made this morning, but the salad will have to wait until tomorrow since it’s a work day and I don’t have all the ingredients.  As for the dressing, the ingredients were all 0n hand and it was completed in under 10 minutes time.


3 tablespoons balsamic vinegar
1 tablespoon honey (agave nectar for vegans)
1/4 cup raspberry preserves
1/4 cup olive oil
Salt, red pepper flakes, parsley, and freshly ground black pepper to taste

Heat the preserves, honey and vinegar in a saucepan on medium low heat until blended, add oil and seasoning and stir

Let cool before serving

Have a great day!  Lin

  1. great recipe! and so much better! no preservatives and more taste. thanks.

  2. When I posted this I had made it and tasted it but not on a salad. My dinner was a salad with it and it was great. A little thick and sweet with a kick from the red pepper flakes. I think you’ll enjoy it.

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  1. July 26th, 2010

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