Tuesday, February 9, 2010

Recipe: Raspberry Vinaigrette Dressing

Every time I go to the grocery store, I marvel at how much we Americans are willing to spend on salad dressing. A good chunk of the dressings are just simple vinaigrettes and can be easily made at home. Here's one of my favorites:

Raspberry Vinaigrette
1/2 cup (4oz) raspberry jam
1 tablespoon water
1/4 cup mild vinegar (white, white wine, or champagne)
1/2 cup mild-tasting olive oil or vegetable oil
salt & pepper

1) In a jar or other container with a very tight fitting lid, combine vinegar, oil, a heavy pinch of salt, and a pinch of pepper.
2) In a small bowl, combine the water and jam and stir to break-up. Microwave on high 30 seconds at a time until jam turns into a liquid. Stir well. If using jam with seeds, pass through a mesh strainer to remove the seeds.
3) Add the raspberry jam to the other mixture.
4) Seal the jar and shake vigorously (it's a good idea to do this over the sink).
5) Pour dressing onto the salad and serve.
6) Refrigerate any unused dressing for later use.

Tip: If you don't want the mixture to separate too quickly, add a 1/2 teaspoon of corn starch to the mixture. It'll help hold the emulsion for a bit longer.

Serving Tip: This goes great on an entree salad with chunks of chicken.

No comments:

Post a Comment

I welcome comments. However, please be courteous of others when commenting. I always reserve the right to delete inappropriate comments.