Sweet and tangy Raspberry Vinaigrette is easy to make, and uses a secret ingredient that will blow your mind!
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Need some ideas for turning this dressing into a complete salad recipe? Scroll down for my top five salads to use this dressing on!
This is actually a really old recipe that already kinda exists on this blog. But the other day, I opened up the page with the recipe, and I realized how much I had changed it over the years.The original recipe, while delicious as-written, has been tested and tweaked and updated over the years.
Today, I decided to share the updated recipe, tweaks and all. This recipe for Sweet and Tangy Raspberry Vinaigrette is really cool. It gets its raspberry flavor – not from raspberry vinegar or even raspberry jam, but from TEA! That’s right. You start with good ol’ fashioned white distilled vinegar. You know – that bottle that you almost certainly already have in your house? That one. You add some raspberry zinger tea bags, and let it steep. A little while later…you’ve got yourself some raspberry vinegar, all ready to make this quick and easy salad dressing recipe. I initially heard of this trick from my sister many years ago, and it’s been one of my go-to salad dressings ever since!
When you’re done making your Sweet and Tangy Raspberry Vinaigrette, make sure to keep those teabags out, because I’ve got the most awesome summer drink recipe for you to try as well: Slushy Berry Tea!
Note: the idea of steeping tea bags in white vinegar to make flavored vinegars sounds super cool, but try other teas at your own risk. I’m not sure why, but from my experience, this doesn’t work with other flavors of tea!
Need some salad ideas to use this dressing on? Here are a few suggestions: (recipe follows these suggestions.)
- Spinach salad with strawberries, mango, avocado and sliced red onion. Pretty basic, but popular for a reason!
- Mixed greens salad with roasted sweet potatoes, slivered almonds, craisins and diced shallot.
- Arugula salad with pomegranate seeds, pecans or pistacios, and slices of grilled chicken.
- Spinach salad with roasted beets, mandarin orange slices, craisins and feta cheese.
- Spinach salad with grilled corn, diced peaches, blueberries (optional) and red onion or shallot.
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- 2 raspberry zinger tea bags (do not substitute)
- ½ cup white vinegar
- ¾ cup olive oil
- 1 Tablespoon balsamic vinegar (optional)
- 1-2 Tablespoons honey, depending on your sweetness preference
- 1 teaspoon garlic powder, optional
- salt and black pepper, to taste
- Place tea bags and vinegar in a small bowl or container. Allow to steep for 20-30 minutes. Remove tea bags and discard.
- Add remaining ingredients to bowl or container. Whisk or shake to combine.
- Store in fridge until ready to serve. Shake well just before serving.
- This dressing will keep well in the fridge for at least a week or two.
Some other salad and dressing recipes you might enjoy:
FAQ about Sweet and Tangy Raspberry Vinaigrette:
Can I use other flavors of tea besides for raspberry zinger?
You would think so, but weirdly, it doesn’t seem to work with other flavors of tea! I don’t know what it is about raspberry zinger specifically, but it seems that other teas just don’t work so well!
How long can I store this in the fridge?
Homemade vinaigrette can last for quite a while in the fridge! You can definitely save it for a week or two, likely more than that. Fresh garlic can cause a homemade salad dressing to go bad sooner, which is why I use garlic powder instead for this dressing.
What lettuce and toppings should I use this dressing with?
Scroll up (in case you missed it) for my top five salad combos using this Sweet and Tangy Raspberry Vinaigrette, but feel free to play around with your favorite combos of sweet, salty and savory ingredients!
Can I use more or less honey?
Absolutely, you can play around with the sweetness level. In my family, we don’t love salad dressings that are very sweet, so I add just about a tablespoon of honey to balance it all out. You can add more, as desired, or skip it all together if you don’t like it sweet.
You can also use other sweeteners in place of the honey, such as sugar, maple syrup, stevia, or your choice of artificial sweeteners.
How do you store homemade salad dressings?
I’ve been doing a series on this on my Instagram page (make sure to follow me if you don’t already!), but here’s the gist of it:
Storing Salad Dressings: I like to keep this salad dressing, as well as a few others, on hand in the fridge for whenever I want to pull together a quick salad. My go-to way of storing my dressings is in these 16 ounce squeeze bottles. It’s easy to shake the dressing before serving, and extra-easy to portion out just the right amount!
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Thanks for stopping by! I hope you enjoy this updated version of one of the oldest salad recipes on this blog! If you’ve tried it, please leave a comment and let me know – your feedback fuels me! – Miriam
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