Save on Pinterest

Sweet ‘n’ Sour Raspberry Vinaigrette

Total Time

Prep/Total Time: 20 min.


about 4 cups

when making this sweet dressing from Betty Miller of Angola, Indiana, figure on 2 tablespoons of dressing for each 1-cup serving of salad greens.


  • 2 jars (12 ounces each) seedless raspberry preserves
  • 1-1/4 cups sugar, divided
  • 1/2 cup water
  • 1/3 cup chopped sweet onion
  • 1/4 cup balsamic vinegar
  • 1 tablespoon dried tarragon
  • 1 tablespoon curry powder
  • 1 teaspoon white pepper
  • 1 teaspoon pepper
  • 1 cup olive oil
  • Torn mixed salad greens


  1. In a large saucepan, bring the preserves and 3/4 cup sugar to a boil. Remove from the heat; cool slightly. Transfer to a blender. Add the water, onion, vinegar, tarragon, curry powder, white pepper, pepper and remaining sugar; cover and process until smooth. While processing, gradually add oil in a steady stream. Serve with salad greens.

Nutrition Facts

2 tablespoons: 120 calories, 7g fat (1g saturated fat), 0 cholesterol, 1mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 0 protein.

Recommended Video