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Home » Type » Sauces and Condiments » Salad Dressings » Raspberry Dijon Vinaigrette

Raspberry Dijon Vinaigrette

February 4, 2015 by Faith 8 Comments

Raspberry Dijon Vinaigrette

There are a seemingly infinite amount of tricks for getting picky eaters to eat more veggies.

You can hide zucchini in decadent chocolate cake and make cauliflower into breadsticks smothered with cheese. Or you can take a more obvious approach (with picky eaters who are somewhat more open-minded and don’t need to be tricked into ingesting veggies), by doing things like spiffying up Brussels sprouts with cherries and hazelnuts. Whatever works, right?

I’m not averse to trickery when it comes to getting more veggies into my loved ones, but I’m also of the mind that if I can show them that veggies are fabulously delicious, then maybe, just maybe, they’ll start to actually enjoy eating vegetables and this ridiculous game of hide the veggies can end. Maybe.

Raspberry Dijon Vinaigrette 2

That’s where this Raspberry Dijon Vinaigrette comes in.

I went through a semester-long phase during law school when I subsisted on little else besides a salad of field greens, toasted walnuts, kalamata olives, crumbled feta, and raspberry vinaigrette. Every single night. Oh, and sometimes I would switch it up and add grilled chicken if I was feeling crazy (haha). It was all I craved and I blame/thank the raspberry vinaigrette, which was completely addictive (and it wasn’t even as good as homemade!).

Season a salad with this dressing and you might just convert a few veggie-haters.

Raspberry Dijon Vinaigrette 3

Print
Raspberry Dijon Vinaigrette
Prep time:  3 mins
Total time:  3 mins
Yield: About 1 cup
 
Ingredients
  • ¼ cup raspberry jam/preserves (I like Polaner All Fruit)
  • 3 to 4 tablespoons organic, unfiltered apple cider vinegar (start with 3 tablespoons and add more to taste)
  • 2 tablespoons filtered water
  • 2 tablespoons extra-virgin olive oil
  • 1½ teaspoons Dijon mustard
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper
  • ½ small onion, minced
Instructions
  1. Whisk together all ingredients, or for a completely smooth dressing, process in a blender or food processor.
  2. Use or store refrigerated for up to 1 week.
3.5.3251

Jicama, Apple, and Pomegranate Salad with Raspberry-Dijon Vinaigrette

Here’s a recipe using this vinaigrette: Jicama, Apple, and Pomegranate Salad with Raspberry Dijon Vinaigrette!

Filed Under: Salad Dressings, Vegan Tagged: Dijon, Eat Your Veggies, How to get picky eaters to eat more vegetables, Raspberry, Recipes, Salad Dressing, Vinaigrette

Comments

  1. Joanne says

    February 8, 2015 at 4:14 pm

    I totally went through a raspberry vinaigrette phase also! And then I think I may have overdid it, because I haven’t touched the stuff in years. I might be ready for a revival…

    Reply
  2. Ash-foodfashionparty says

    February 6, 2015 at 12:04 pm

    That’s a great combination for a dressing. I love to make my own..if it’s this good, who wouldn’t eat their veggies.
    Have a fabulous weekend girl.

    Reply
  3. Lorraine @ Not Quite Nigella says

    February 5, 2015 at 6:37 pm

    What a delicious salad dressing! And yes there are some very clever tricks to getting loves ones to eat veggies! :D

    Reply
  4. Nicola - Pink Recipe Box says

    February 5, 2015 at 3:11 am

    I’ve never made my own salad dressing before (!!!) but this combo of flavours sounds too good not to try.

    Reply
  5. Marissa | Pinch and Swirl says

    February 4, 2015 at 2:01 pm

    I love making my own salad dressing and this one looks amazing! The more you make your own, the more the bottled stuff tastes odd, don’t you think?

    Reply
  6. Erica says

    February 4, 2015 at 10:13 am

    I’ve gotten lazy in the homemade salad department, and its time I get back on track! Trying this dressing next week :)

    Reply
  7. Rosa says

    February 4, 2015 at 4:52 am

    A delicious combination! Very flavourful.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. 101 Salad Dressing Recipes says:
    April 8, 2016 at 5:03 am

    […] Lardons 80.Honey Sriracha Lime Dressing 81.Grilled Lemon and Basil Vinaigrette 82.Best Dressing 83.Raspberry Dijon Vinaigrette 84.Garlic Parmesan Vinaigrette 85.Raspberry Vinaigrette 86.MAPLE-BALSAMIC VINAIGRETTE 87.Garlic […]

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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