Diabetic Cooking

Raspberry Vinaigrette

Preparation time: 15 minutes. Chilling time: 1 hour. Standing time: 30 minutes.


  • Raspberry vinegar:
  • 1 1/2 cups fresh raspberries (or thawed, unsweetened frozen raspberries)
  • 3/4 cup white vinegar
  • Dressing:
  • 1/4 cup raspberry vinegar
  • 1 clove (or 1 teaspoon) minced garlic
  • 1 green onion (white portion only), finely minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 1/2 teaspoons dried rosemary, crushed)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 cup olive oil


Combine raspberries and vinegar in a bowl and let soak for 30 minutes. Place a fine wire-mesh strainer over a second bowl, and pour raspberries and vinegar through strainer. Use a large spoon to force raspberry juice through the strainer. (If seeds pass through the strainer, rinse it, line it with a double layer of clean cheesecloth, and re-strain vinegar.) Yield is one cup. One-quarter cup will be used in the following recipe. Remainder should be tightly covered and refrigerated for future use.

In a small bowl, whisk together raspberry vinegar, garlic, onion, rosemary, salt, and pepper. Slowly whisk in olive oil. Best if refrigerated at least 1 hour to allow flavors to blend.

Yield: 1 cup.

Serving size: 1 tablespoon.

Nutrition Facts Per Serving:
Calories: 96 calories, Carbohydrates: 1 g, Protein: <1 g, Fat: 10 g, Saturated Fat: 1 g, Sodium: 19 mg, Fiber: <1 g

Exchanges per serving: 2 fat.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.