Dijon Raspberry Vinaigrette Recipe

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My family loves this light fruity dressing anytime of year. I especially like to make it in the summer as an alternative to heavy cream-based dressings.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 10 servings


  • 1/2 cup raspberry vinegar
  • 1/3 cup sugar
  • 3/4 cup olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon pepper

Nutritional Facts

2 tablespoons: 173 calories, 16g fat (2g saturated fat), 0 cholesterol, 6mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 0 protein.


  1. In a small saucepan, cook and stir vinegar and sugar over low heat until sugar is dissolved. Cool slightly. Pour into a jar with tight-fitting lid. Add remaining ingredients; cover and shake well. Refrigerate until chilled. Shake before using. Refrigerate leftovers. Yield: 1-1/4 cups.
Originally published as Raspberry Vinaigrette in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p71

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annrms User ID: 2649709 225352
Reviewed Apr. 24, 2015

"I love the taste of Raspberry vinaigrette and Dijon mustard. I took a shortcut based on your recipe. I used a fat-free raspberry vinaigrette and the Dijon mustard. I used it on cold green beans and added a bit of red onion and a sprinkling of red pepper flakes. Wonderful! Thanks for the inspiration!"

angelasandoval User ID: 2401339 202223
Reviewed Mar. 18, 2012

"Don't know what it was about it but this vinaigrette seemed a little "heavy". I added the juice of one medium lemon and that helped some but next time I think I'll try a different recipe."

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