Raspberry Vinaigrette Salad Dressing

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Oil-Free Raspberry Vinaigrette Salad Dressing is vegan and gluten-freePrepare to be amazed!

That is a line from the movie Meet the Robinson’s that I whip out on occasion. This seems fitting to me.

Why? Because my boys ate several cups of a mixed green salad that was tossed in this dressing. There was some salad left that I stored in the fridge. Yes, wet salad that was doused in this dressing and they finished it off the next day because they love the dressing so much.

I call that a win and even amazing.

As you can always expect from me, this salad dressing is oil-free!

Oil-Free Raspberry Vinaigrette Salad Dressing


  • 1 heaping cup of fresh raspberries, if you need to use frozen allow them to thaw first
  • 1/2 cup of water
  • up to a 1/2 tsp of red wine vinegar
  • 2 Tbsp maple syrup (more or less to taste)
  • a dash of salt and pepper


  1. Pour your raspberries, half of the water, half of the vinegar and maple syrup into a blender. I used my Blendtec. Add your salt and pepper.
  2. Press the pulse button and allow to process until everything liquefies. Pour in slightly more water if needed.
  3. Give your dressing a taste test. Add more vinegar and maple syrup if needed. Some berries are sweeter while others are sour so this isn’t an exact science. I made it as written above and it was perfect for us.
  4. If you adjusted your ingredients pulse again until your salad dressing reaches the right consistency and flavor.

Your salad dressing will be a beautiful raspberry color and taste slightly sweet with just enough kick.

This will make about 1 1/2 cups depending on how much water you use. Store this dressing in the refrigerator and use within 5 days.

I’ve got a lot of incredible oil-free salad dressings. You can see all of them on my Sauces, Dips and Salad Dressing Page. Don’t forget to pin them too!

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  1. just to clarify, only 1/2 teaspoon of vinegar?

What do YOU think?