Best 7 Almond Raspberry Vinaigrette Recipes

RASPBERRY VINAIGRETTE

Steps:

• 1. Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
• 4. Replace lid plug and turn to Variable 10, then High. Blend for an additional 10 seconds.

RASPBERRY VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

RASPBERRY VINAIGRETTE DRESSING

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

ALMOND RASPBERRY VINAIGRETTE

Steps:

• *NOTE: I used a combination of 1/4 cup almond oil and 1/4 cup canola oil (or any neutral oil of your prefernce.) Can also substitute almond meal for the whole almonds. Watch {{carefully}} while toasting and avoid burning!
• Combine all ingredients in small, non-reactive bowl.
• Using a hand held immersion blender, blend until smooth. Best prepared 1 hour in advance to allow ingredients to marinate.

CRANBERRY-ALMOND VINAIGRETTE

Steps:

• Whisk together the cranberry juice, lemon juice, cranberries, shallot, parsley, almonds, red pepper flakes, garlic powder, salt, and sugar in a small bowl until the sugar has dissolved. Whisk in the vegetable oil until the dressing is thick and smooth.

RASPBERRY ALMOND TART

Steps:

• In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

CLASSIC RASPBERRY VINAIGRETTE

Steps:

• In a blender or food processor, combine raspberry vinegar, raspberries, honey, and basil; whirl 1 minute or until well blended.
• With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth.
• Store, covered, in the refrigerator.
• Serve at room temperature.