My go-to low carb salad dressing has always been oil and vinegar. But sometimes I want more flavor and something different which is why I came up with this low carb raspberry vinaigrette dressing. It’s so good!
It’s also really easy to make.
I use a Blendtec Blender, which I highly recommend. But you can also use any other kind of blender. The more high powered it is, however, the smoother your dressing will be.
I was surprised at how super easy it was to make my own dressing and how good it tasted. And no ingredients that I couldn’t identify. Plus, since I know exactly what I put in there, I am confident that my carb counts are accurate which is really important if you track your macros for a low carb or ketogenic diet.
Low Carb Raspberry Vinaigrette Dressing
Note: Scroll down for printable recipe at the bottom.
Did you know that you can buy a bunch of pantry staples at Amazon.com? This helps make my shopping trips so much easier because I only need to shop for my produce, refrigerated and frozen foods. No need to go into the middle aisles of the grocery store at all! Some of their items have free Prime shipping, some you can get a flat rate if you use Prime Pantry. This saves me so much time!
Although you could use Peapod, and then you won’t ever have to leave your house because they deliver your groceries right to your door. Even frozen foods!
Ingredients:
- ¾ cup olive oil
- ¼ cup apple cider vinegar
- 1 tsp salt
- 1 tsp dried basil
- ½ cup frozen (or fresh) raspberries
- ¼ cup water
Directions:
- Place all the the ingredients, in the order listed, into a blender.
- Secure lid.
- Blend for about 30 seconds or until smooth.
Servings size is 2 tbsp, this recipe makes 8 servings.
Store in the refrigerator. Should last about a week.
If you take a salad to work or on-the-go, you can get some travel dressing containers that hold just the right amount of dressing.
If you calculate net carbs as part of a ketogenic or low carb diet, I calculated this recipe to be 0 net carbs! That’s awesome news.
Nutrition info is provided for reference and information only and may not be accurate. Please do your own calculations to ensure accuracy, especially when using packaged ingredients as the nutrition information may vary from brand to brand. In this case I found it odd that the berries didn’t add sugar content which is why I recommend doing the calculations yourself.
Don’t forget to Pin this on Pinterest for later!
This dressing would go great on my triple berry chicken salad!
Low Carb Raspberry Vinaigrette Dressing
Ingredients
- 3/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tsp salt
- 1 tsp dried basil
- 1/2 cup frozen or fresh raspberries
- 1/4 cup water
Instructions
- Place all the the ingredients, in the order listed, into a blender.
- Secure lid.
- Blend for about 30 seconds or until smooth.
Wendy says
Thanks for the great idea. We enjoyed it, but I think I will make it with fresh mint and basil next time, and sub balsamic vinegar for the apple cider vinegar.
Kim says
Ooooh sounds like a great addition to the recipe!