Raspberry Italian Vinaigrette
THM:S, low carb, sugar free, gluten/egg/dairy/nut free (use non-contaminated ingredients)
  • ½ cup + 2 T olive oil of choice (I used s.a.l.t. sisters' Mandarin Infused Olive Oil)
  • ¼ cup water
  • 2 T apple cider vinegar
  • 2 T lemon juice
  • 2 T cranberries (thawed if frozen)
  • ½ tsp. oregano
  • ½ tsp. dill
  • ½ tsp. onion powder
  • ¼ tsp. garlic salt
  • ¼ tsp. black pepper
  • ¼ tsp. dry mustard
  • ¼ tsp. Watkin's Raspberry Extract
  • 1/16 tsp. xanthan gum
  • 1½ doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  1. Blend all the ingredients together until completely smooth (I used our Ninja single-serve cup). Taste and adjust flavors and sweetness as you desire. Yields about 1 cup of vinaigrette.
  2. If the vinaigrette solidifies in the fridge, microwave it for a few seconds (not long at all) and shake to get it pourable again.
You could probably use 2-3 T raspberries in place of the cranberries and raspberry extract, but I don't usually have raspberries on hand so I improvised.
Some orange zest would probably be a great addition to this!
I recommend using a light-flavored olive oil in this dressing.
Feel free to add some mayonnaise for a creamier dressing, if desired.
Recipe by Briana Thomas at https://www.briana-thomas.com/raspberry-italian-vinaigrette/