Key Lime Raspberry Vinaigrette Dressing

A sweet spin on our blueberry vinaigrette, this raspberry dressing whips up in under five minutes!

On a white stovetop are an array of measuring cups and small bowls. In one of the bowls is lime juice. The other hold brown sugar. A half cup measure contains olive oil, a quarter cup measure holds balsamic vinegar, and raspberries are piled high into a full cup measure. In the background is an antique citrus juicer and a cutting board with a set of measuring spoons and a paring knife. Flanked on either side of the ingredients are a bottle of balsamic vinegar and a bottle of olive oil. End photo ID.


  • One cup raspberries (about a half pint)

  • 1/4 cup balsamic vinegar

  • 1 tablespoon key lime juice

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 cup olive oil

  • 2 tablespoons brown sugar


  1. In the cup of a blender, mix vinegar, raspberries, key lime juice, brown sugar, salt, and pepper on medium. Blend long enough to liquefy the raspberries, including the seeds.

  2. While the blender is running, slowly drizzle in olive oil until mixture is emulsified and thick. This will take about a minute.

  3. Serve immediately, or keep in the fridge in an airtight container for about a week.

A bowl of salad sits on a white background. It is topped with fresh goat cheese, fresh raspberries, and a drizzle of the balsamic vinaigrette. End photo ID.

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