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–+ servings
pink salad dressing in jar with raspberries
Jacqueline Ingersoll

Pink Salad Dressing: The Ultimate Guide to a Flavorful, Vibrant Homemade Recipe

A bright and tangy homemade pink salad dressing made with fresh raspberries, extra virgin olive oil, and raspberry vinegar—perfect for summer salads or veggie platters.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Dressing
Cuisine: American
Calories: 98
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons raspberry vinegar
  • 1/2 cup fresh or thawed frozen raspberries
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced shallot optional
  • Salt and black pepper to taste

Method
 

  1. 1. In a blender or small food processor, combine raspberries, vinegar, shallot, and mustard.
  2. 2. Blend until smooth.
  3. 3. With the blender running, slowly drizzle in the olive oil until emulsified.
  4. 4. Taste and season with salt and pepper.
  5. 5. Transfer to a jar and refrigerate for at least 30 minutes before using.

Nutrition

Serving: 2tbspCalories: 98kcalCarbohydrates: 2gProtein: 0.2gFat: 10gSaturated Fat: 1.4gPolyunsaturated Fat: 8.3gSodium: 78mgFiber: 0.5gSugar: 1g

Notes

Shake well before each use as separation may occur naturally.
Store in a sealed jar in the fridge for up to 5 days.
Add a teaspoon of beet juice for deeper pink color.

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