Raspberry Vinaigrette

This vinaigrette breaks all the rules. No oil at all. Instead, orange juice stands in as the base, making this a genuinely fat-free dressing that still tastes bright and full.

Raspberry vinegar brings a fruity tang that pairs naturally with the citrus sweetness of the orange juice. A little salt and freshly ground black pepper are all you need to pull it together.

Shake everything in a jar and it’s done. Five minutes, four ingredients, zero fuss.

This works best on delicate salads where a heavy, oily dressing would overwhelm the greens. Think baby spinach with goat cheese, mixed greens with sliced strawberries, or arugula with shaved Parmesan.

Pro Tips

• Use fresh-squeezed orange juice if you can. Shelf-stable juice has a flat, cooked flavor that doesn’t compare.
• Shake the jar vigorously right before dressing the salad. Without oil to emulsify, the vinegar and juice separate quickly.
• Start with less dressing than you think you need. It’s light and you can always add more, but overdressed greens turn soggy fast.

Variations

• Add a teaspoon of Dijon mustard for a slightly creamy, emulsified version with more body.
• Stir in a drizzle of honey if you prefer a sweeter dressing.
• Use white balsamic vinegar in place of raspberry vinegar for a milder, more neutral fruit flavor.