Easy Raspberry Vinaigrette

Simple to make and keeps refrigerated for up to a month. Toss with your favorite salad for a refreshing flavor of citrus and fruit. Particularly good with Blue Cheese or shaved Parmesan.


  • 3 teaspoons raspberry vinegar
  • 1 tablespoon orange zest
  • 1/2 tablespoon honey
  • 1 teaspoon fresh rosemary, minced
  • 3/4 cup extra-virgin olive oil
  • salt & pepper to taste


  1. In a mason or jelly jar, combine raspberry vinegar, orange zest, honey, and rosemary. Add the olive oil and shake to combine. Season with salt and pepper.