Jam Salad Dressing
Eaten all your jam? Don’t wash that jar yet! You’ve got the makings of a delicious vinaigrette.
Consider this a technique rather than a hard recipe, you can easily scale it up to make more as long as the proportions are roughly the same.
Of course, you don’t have to eat all your jam to do this either. Just move 1 tbsp of jam to a clean jar or whisk it together with the other ingredients in a small bowl.
INGREDIENTS
- Jam jar with approx. 1 tbsp remaining (we used Strawberry Jam)
- 2 tbsp Red Wine Vinegar (could substitute other vinegars)
- ¼ – ½ tsp Salt
- A couple grinds of Black Pepper
- 1 tsp Mustard (we used Tarragon Dijon Mustard)
- 6 tbsp Extra Virgin Olive Oil (we used Koroneiki Olive Oil)
- Optional: Finely chopped Fresh Herbs, Garlic or Shallot to taste
DIRECTIONS
1
Open the jar and add the salt, pepper, mustard and (if desired) herbs, garlic or shallot.
2
Stir to combine. Pour in the vinegar. Stir again.
3
Pour in the olive oil.
4
Close the lid tightly and shake to combine.
The salad dressing can be used immediately or kept in the refrigerator for later use.
Recipe by Rebecca Staffel of Deluxe Foods
Comments 1
Dang! That’s what happens when I get behind on my reading! I was standing at the kitchen sink two days ago with a mostly empty jar of apricot jam in my hand thinking … now what was it I was supposed to keep this for??? I couldn’t remember, so I rinsed and recycled. Wish I had read this post first! Maybe I’ll remember next time. Thanks for the reminder. 🙂