Saturday, November 22, 2008


This is a very simple, easy vinaigrette that goes especially well with a spinach salad, but could also be used for any greens. If you have any fresh or frozen raspberries to throw on top, it would be even better -- but don't worry, it's fine without them.
Simple Raspberry Vinaigrette
Source: Judy's Kitchen
3 Tbsp. seedless raspberry jam
3 Tbsp. raspberry balsamic vinegar
1/3 cup extra-virgin olive oil (use the good stuff for this)
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp. black pepper
1/4 tsp. sea salt
Microwave the jam in a small microwaveable dish, just till barely heated, about 10 seconds. Add remaining ingredients and whisk well till smooth. If you have any frozen or fresh raspberries to throw on top, great. If not, don't worry, this dressing is fine by itself. Refrigerate leftover vinaigrette and bring to room temperature before using.

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