Raspberry-Basil Vinaigrette Raspberry-Basil Vinaigrette

Photography, © Foodivine studio

  • Credits : Canadian Living Magazine: July/August 2022



In blender, purée 1/2 cup fresh raspberries with 2 tbsp each balsamic vinegar, olive oil and fresh basil leaves, 1 tbsp each lemon juice and maple syrup, and 1 tsp Dijon mustard. Season with salt and pepper. (Make-ahead: Can
be stored in airtight container and
refrigerated for up to 2 days.) Makes about 1/2 cup. 

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Dressings & Sauces

Raspberry-Basil Vinaigrette