I used an 8-oz container, which is convenient for this type of blending. You can use the 8-oz containers with Ascent machines and with the Personal Cup Adapter for pretty much all other current machines. You can also use the standard container, but, if you are using one of the wide containers with the 4-inch blade, you should probably double the recipe.
1/2 cup frozen raspberries (60 g)
2 Tbsp vinegar (any will do, but I recommend sherry, red wine, or raspberry)
6 Tbsp oil (neutral or light-tasting is best)
salt to taste
Blend on high until will blended, about 45 seconds.
For a little more kick you can add a shallot or some mustard, but I chose to keep it simple. Some people like to make it sweeter by adding some sugar.
The dressing blends to a thick and creamy emulsion, which did not separate even after two days in the fridge. The Vitamix and Blendtec raspberry vinaigrette recipes include water to thin them out, but I’ve found the thick dressing to work well.
I think it should last up to a week in the fridge, though I haven’t pushed the limits.
For the salad in the photo I had:
Thinly sliced fennel bulb
Pretty good combo!