• Prep-time: / Ready In:
  • Makes 1½ cups
  • Serving size: 2 tablespoons
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This vibrant raspberry vinaigrette is perfect for those summer months when fresh raspberries are at their best. Tangy raspberries, zesty shallots, and the anise-like breath of dried tarragon provide robust flavor, while brown rice syrup adds the perfect amount of sweetness. (Feel free to use maple syrup or date syrup instead.) Just blend it all together and serve! Refreshing, light, and delicious, this punchy dressing is especially good on spicy greens like arugula.

Tips

To Store: Transfer to an airtight container and store in the refrigerator up to 7 days.

Gluten-free version: To make this recipe gluten-free, use a certified gluten-free brand of brown rice syrup, or substitute date syrup or maple syrup.

For more inspiration, check out these tasty ideas:

By Del Sroufe,

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Ingredients

  • 2 cups fresh raspberries
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons roughly chopped shallots
  • 2 tablespoons brown rice syrup (or date syrup or maple syrup)
  • 1½ teaspoons dried tarragon
  • ½ teaspoon sea salt, or to taste
  • Freshly ground black pepper, to taste

Instructions

  • In a blender combine all ingredients. Cover and blend until smooth, creamy, and pourable. If you prefer a thinner consistency, add water, 1 tablespoon at a time, blending briefly after each addition until desired consistency is reached.
Nutritional Information:

Per serving (2 tablespoons): 24 calories, 5.5 g carbohydrates, 0.4 g protein, 0.2 g total fat, 0 g saturated fat, 0 g cholesterol, 90 mg sodium, 1.4 g fiber, 3.4 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (3)

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Recipe Rating

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Lisa

I did not like the flavor of the tarragon in this dressing.

Leanna

This recipe looks good. Is there an alternative to brown rice syrup. That’s not something I usually have on hand.

Clare

I think in the introduction it referred to maple syrup or date syrup as possible alernatives. Have a good day!

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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