ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cousin Liz's Raspberry Vinaigrette

Yield Makes 1 cup
Serve over a mixture of salad greens, dried blueberries, and toasted almonds.


  • 3/4 cup fresh raspberries
  • 1/4 cup red wine vinaigrette
  • 1/4 cup red wine vinegar
  • 1/4 cup seedless raspberry preserves

How to Make It

  1. Place raspberries in a food processor; process until smooth. Press raspberry puree through a wire-mesh strainer, using the back of a spoon, into a medium bowl. Discard pulp and seeds.

  2. Whisk red wine vinaigrette, red wine vinegar, and raspberry preserves into raspberry puree.