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.
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.