This Sugar Free Raspberry Basil Vinaigrette is incredibly easy to make and very refreshing. A delicious, healthy and light summertime salad dressing you can’t get enough of.
Here's What You Need For Sugar Free Raspberry Basil Vinaigrette:
Ingredients:
- 170 grams or 6 ounces raspberries, fresh or frozen
- 3/4 cup good quality extra virgin olive oil
- 1/4 cup red wine vinegar or apple cider vinegar
- 1 small shallot, about 2 tbsp
- 1/4 tsp pink Himalayan salt
- 10 grams, about 1 handful sweet Italian basil
- 1 tsp Dijon mustard
- 15 drops liquid SweetLeaf Stevia Clear (or to taste)
- 1 tbsp KetoseSweet+ liquid sweetener, optional and to taste
- Juice of 1 lemon
- 1/4 – 1 cup water, to your liking
Recipe Notes:
When making this recipe, add the water slowly until you reach your desired consistency. We used 1 full cup of water in this batch.
This recipe creates around 12 servings, and will last about 7 days in the fridge.
Sweeteners: We think the best tasting sugar free creations often have a blend of sweeteners. We link our favorite products so you can try for yourself, but as always, this is just our suggestion and you can feel free to use whatever sweeteners are your favorite! We also think liquid sweeteners work best for this recipe, as it’s salad dressing, but if you’d rather use granular this is probably just fine. Just be aware that granular sweeteners may crystalize, so you might want to set the dressing out for a few minutes before using, and shake well! Again, we haven’t attempted this recipe with granular sweetener, this is just our best guess.
Tools:
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Here's How To Make Sugar Free Raspberry Basil Vinaigrette:
Add raspberries to the food processor. We used frozen because that’s what we had on hand. You could use fresh or whatever you have. Tear your basil into smaller chunks before adding it to the food processor.
Add in your shallot. You can just quarter it before adding it to the food processor.
Add in your fresh lemon juice.
Add your Dijon mustard and salt.
Add in your sweetener. Add just a small amount at first, you can always add more later. We like to blend sweeteners often.
Now add in your oil, vinegar and a 1/4 cup of water to start. Add more water later if you prefer. Put the top on and food process for 30 seconds.
Taste, adjust sweetness level, add water if needed and then add to a jar. Refrigerate.
Use to top salads! We think this dressing goes perfect on our Strawberry Fields Salad.
Serve and enjoy! This recipe will keep for about a week in the fridge. Shake well before each use, as the water will separate from the oil upon settling in the jar.
Are you guys are a fan of salads? We think this dressing will elevate your salads A LOT and actually make you crave them. Check out this Strawberry Fields Salad, it pairs perfectly.
Until next time,
Briana & Chamere
This Sugar Free Raspberry Basil Vinaigrette is incredibly easy to make and very refreshing. A delicious, healthy and light summertime salad dressing you can't get enough of.
- 6 oz raspberries, fresh or frozen (170 grams)
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar or apple cider vinegar
- 1 small shallot (about 2 tbsp)
- 1/4 tsp pink himalayan salt
- 10 grams sweet italian basil (about 1 handful)
- 1 tsp dijon mustar
- 15 drops liquid SweetLeaf Stevia Clear (or to taste)
- 1 tbsp KetoseSweet+ liquid sweetener (optional and to taste)
- 1 Juice of lemon
- 1/4-1 cup water (to your liking for desired consistency)
-
Add raspberries to the food processor. Tear your basil into smaller chunks before adding it to the food processor.
-
Add in your shallot. You can just quarter it before adding it to the food processor.
-
Add in your fresh lemon juice.
-
Add your Dijon mustard and salt.
-
Add in your sweetener. Add just a small amount at first, you can always add more later. We like to blend sweeteners often.
-
Now add in your oil, vinegar and a 1/4 cup of water to start. Add more water later if you prefer. Put the top on and food process for 30 seconds.
-
Taste, adjust sweetness level, add water if needed and then add to a jar. Refrigerate.
-
Shake well before each use, as the water will separate from the oil upon settling in the jar.
When making this recipe, add the water slowly until you reach your desired consistency. We used 1 full cup of water in this batch.
This recipe creates around 12 servings, and will last about 7 days in the fridge.
Sweeteners: We think the best tasting sugar free creations often have a blend of sweeteners. We link our favorite products so you can try for yourself, but as always, this is just our suggestion and you can feel free to use whatever sweeteners are your favorite! We also think liquid sweeteners work best for this recipe, as it's salad dressing, but if you'd rather use granular this is probably just fine. Just be aware that granular sweeteners may crystalize, so you might want to set the dressing out for a few minutes before using, and shake well! Again, we haven't attempted this recipe with granular sweetener, this is just our best guess.
Macros: Makes 12 servings, 131 calories per serving, 14 grams of fat, 1 net carb (1 gram fiber), 0 grams protein. These macros are an estimate and provided as a courtesy using MyFitnessPal. Macros will vary depending on the brands you use.
