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Creamy Raspberry Vinaigrette

The tartness of raspberries is balanced with creamy Coconut Milk and honey for a divine vinaigrette.
TIME
5 minute
YIELD
2 1/3 cups
INGREDIENTS
1-6 oz box fresh raspberries
3/4 cup Andre Prost Coconut Milk (found in the baking section)
1/4 cup olive or safflower oil
1/4 cup raspberry vinegar
2-3 tablespoons honey
1 tablespoon minced shallots
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
1-1 1/2 teaspoons salt
DIRECTIONS
Step 1
Add raspberries, Coconut Milk, oil, vinegar, honey, shallots, mustard, poppy seeds and salt to a blender. Blend until smooth. Pour into glass container and cover. Refrigerate and use within 5 days.
TEST KITCHEN TIP
This salad dressing is fabulous tossed into a bowl of baby spinach salad, mixed with yellow cherry tomatoes, extra raspberries, feta cheese and glazed walnuts.  It’s perfect for late summer or fall, when raspberries are in abundance