Creamy Raspberry Vinaigrette

Creamy Raspberry Vinaigrette |

You just saw a photo of a sunset-pink Creamy Raspberry Vinaigrette and now you want to go away and come again another day. DOOOOOOON’T DOOOOOOO THAAAAAAAT. Can you sense my co-dependence? I need you here to take a gander at my pink salad dressing. I need you to sit your pretty little hiney down in that ther cher and become engrossed like you mean it.

Can I take you there? I’ll take you there. In a Staple Singers sort of way…absolutely not a Flo Rida sort of way.

My bounce rate just went up.

Whoooooa this is pink.

Creamy Raspberry Vinaigrette |

This may resemble a smoothie, cotton candy, or a Polly Pocket Pull-Out Playhouse, but I assure you what the dressing lacks in he-man super hero colors it makes up for with flavor. You knew I would say that. You can write these posts for me at this point.

But it’s all true! Remember when raspberry vinaigrette was the shiiiiii – thing? Remember how every salad at every restaurant ever had cranberries, feta, pine nuts and raspberry vinaigrette? You do. You ODed, just like me. But because time has passed since the days of yore, we’re ready to saddle ‘er up and take ‘er for a spin.

If you’re a man and you’re still reading this post, you have the patience of a saint. I appreciate your saintly presence.

This vinaigrette is easy to put together and makes plenty for you to keep on hand for your summer salad delight.  If you enjoy creamy dressings and detest mayonnaise with every crevasse of your salad-crunching soul, you’ll love this recipe! No mayo here, just simple ingredients and a whole lotta pink!

And here’s where we break it down.

Creamy Raspberry Vinaigrette |

Creamy Raspberry Vinaigrette

Prep Time: 10 minutes
Total Time: 10 minutes
Author: Julia


  • 1.5 cups fresh raspberries
  • 1 tablespoon water
  • 1/3 cup olive oil or grapeseed oil
  • 3 tablespoons white vinegar
  • 1/3 cup plain yogurt*
  • 2 teaspoons honey or to taste
  • ¼ teaspoon salt


  1. Heat the raspberries and 1 tablespoon of water in a small saucepan over medium heat, covered.
  2. After a couple of minutes, juices will begin seeping out of the raspberries. Use a fork to mash the raspberries and allow the mixture to come to a gentle boil.
  3. Remove the cover from the saucepan and allow the mixture to gently bubble for a couple of minutes, ensuring the raspberries are completely softened. Add the honey and stir to combine.
  4. Pour the raspberry mixture into a bowl or container and place it in the refrigerator until completely cold.
  5. Using a fine strainer, strain the raspberry mixture into a bowl, separating the pulp from the syrup. Press the raspberry pulp into the strainer to get out as much liquid as possible. Save the raspberry pulp for a smoothie or to put on ice cream later, and use the raspberry syrup for this dressing.
  6. In a small blender (I used my magic bullet), combine all of the ingredients, including the raspberry syrup. Blend until completely combined and creamy. If you don’t have a blender, you can whisk all of the ingredients together in a bowl vigorously.
  7. Serve on your favorite salads!

Recipe Notes

*I used whole milk yogurt, which I recommend because it makes a creamier flavor and texture than low-fat.
Refrigerate in a sealed container for up to one week.

Take a looksy at my Massaged Kale Salad with Creamy Blueberry Vinaigrette for a similarly delicious dressing recipe!

Creamy Raspberry Vinaigrette |


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  1. Tieghan

    It is so pretty and I love raspberries! This sounds amazing and I bet is so good drizzled of pretty much any salad!
    Plus, I can not get over how gorgeous it is. Wow!

  2. Kelsey @aslolife

    One of my favorite salads at a restaurant where we used to live used to have the best bright purply pink raspberry salad dressing. I was obsessed! But somehow have never actually made my own version and this looks fab!

  3. Julie

    This is the prettiest salad dressing I’ve ever seen, and I just bought some raspberries at the grocery. Thinking I’ll need to make this for my lunch salad this week. Yum!

  4. Abby

    I can’t stop staring at that first picture!! Beaaautiful! I love that it’s creamy but not super heavy, I could see this becoming BFF’s with a blue cheese salad, yum!

  5. Alexis @ Hummusapien

    I DIEEEEE. What a beautiful, healthy dressing! I just bought some grapeseed oil at TJ’s and I’m totally gonna use it in this gorg dressing. I’ll probs go ahead and drizzle it all over that dreamy pistachio salad you just posted 🙂

  6. cheryla lister

    I actually like the soft pink color, and it sounds delicious. I think I’ll try it using strawberries, though, since I prefer their flavor to raspberries. I’m imagining arugula, spinach, sunflower seeds, and sliced strawberries.

  7. Kate

    Hi – I’m a new follower! I’m really excited about finally making my own raspberry dressing but raspberries are no longer in season here 🙁 Could I use frozen? Any tips?

  8. Sonia

    Thank you for the great recipe!!! My mom and I just enjoyed a steamed broccoli side dish at a favorite restaurant that was dressed with a creamy raspberry vinegret. Can’t wait to give mom your recipe!

  9. Charlotte

    Eating this right now, delicious! I swapped the fresh raspberries for smuckers natural seedless raspberry jam/preserves out of convenience (sick toddler), not 1 1/2 cps though, much less but I didn’t measure. Oh yeah and agave for the honey. Yummy!

  10. LakeladyP

    Added to my “go to” dressing recipes for sure! I only wish that you could show nutritional information, too.

  11. Rob

    This recipe looks very similar to one I used to make for my wife way back before we had kids. She asked for it for Christmas Dinner so I have been looking at recipes . The one I made used sour cream if I recall instead of yogurt though.
    Thanks for the recipe.


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