Vinaigrette Jam Recipes
RED RASPBERRY VINAIGRETTE
A very easy, flavor-filled dressing that goes with any kind of salad. Only three ingredients! I like to use it with romaine, feta, toasted pecans, bacon, and red onion.
Provided by LINDAJ6724
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- Combine the olive oil, rice vinegar and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.
Nutrition Facts : Calories 86.3 calories, Carbohydrate 14.6 g, Fat 3.4 g, SaturatedFat 0.5 g, Sodium 315.6 mg, Sugar 13.7 g
RASPBERRY VINAIGRETTE
Delicious raspberry vinaigrette made with raspberry jam and red wine vinegar - perfect condiment that's ready in 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- In small glass or plastic bowl, beat all ingredients with wire whisk until well blended. Store tightly covered in refrigerator.
Nutrition Facts : Calories 50, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 40 mg, Sugar 4 g, TransFat 0 g
VINAIGRETTE JAM
Serve with Steamed Artichokes or Asparagus for a delicious spring side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 5
Steps:
- In a medium high-sided skillet, combine shallots and Banyuls vinegar. Bring to a boil over high heat; reduce to a simmer and let cook until shallots are softened and almost all the liquid has evaporated, adding a splash of water, as necessary, to keep shallots from burning. Remove from heat and transfer shallots to a medium bowl; whisk in rice-wine vinegar. Slowly whisk in oil until an emulsion is formed; season with salt and pepper.
APRICOT VINAIGRETTE DRESSING
Apricot preserves sweetly flavor this bright apricot vinaigrette. It may become your favorite dressing!
Provided by Rachel Gurk
Categories Salad Dressings & Toppings
Time 5m
Number Of Ingredients 6
Steps:
- In a small bowl or jar, warm preserves in microwave for 20 seconds to liquify.
- Whisk in remaining ingredients until emulsified.
- Use immediately or store in refrigerator for up to 4 days. Allow to come to room temperature before using and shake well.
Nutrition Facts : ServingSize 2 tablespoons, Calories 170 kcal, Carbohydrate 13 g, Fat 14 g, SaturatedFat 2 g, Sodium 157 mg, Sugar 9 g, UnsaturatedFat 11 g
STRAWBERRY BALSAMIC VINAIGRETTE
Saw this on Rachel Rey 30 min meals! She said that you can make the dressing with any jam you have. Haven't tried it yet but I plan to soon!!
Provided by Japanese Delight
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil.
- Season the dressing with salt and pepper.
Nutrition Facts : Calories 102.1, Fat 10.1, SaturatedFat 1.4, Sodium 1.6, Carbohydrate 3.1, Fiber 0.1, Sugar 2.2
ASPARAGUS WITH VINAIGRETTE JAM
A good source of fiber, folic acid, and potassium, asparagus is at its peak from February through June -- serve with vinaigrette jam for a sure-to-please spring side dish. Also try:Steamed Artichokes with Vinaigrette Jam
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Fill a large roasting pan 1/2-inch high with water. Place asparagus in an even layer in roasting pan; bring to a boil over medium-high heat. Cook, turning, until asparagus are crisp-tender, about 6 minutes. Drain asparagus and serve with vinaigrette jam.
BALSAMIC DRESSING
This Balsamic Vinaigrette is tangy, sweet and puts all other salad dressings to shame. It's jam-packed with mouthwatering flavors and easy to make in just seconds in your blender - or just in a bowl! Gluten-free, dairy-free, paleo, low carb, keto and easily Whole30 compliant.
Provided by Kelly
Categories Salad
Time 5m
Number Of Ingredients 8
Steps:
- Add all the ingredients to a medium jar or bowl. Shake or whisk until combined. Alternatively, add to a small food processor or a high-speed blender and puree until smooth.
- Adjust any seasoning to taste, then chill in the fridge until ready to use.
- Store any leftovers in a resealable jar or airtight container in the fridge for up to 1 week. Shake well before using.
Nutrition Facts : ServingSize 1 serving, Calories 90 kcal, Carbohydrate 2 g, Protein 1 g, Fat 9 g, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
BOTTOM OF THE JAR JAM VINAIGRETTE WITH CHOPPED GREENS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- To the bottom of a almost-empty jam or jelly jar, add the other ingredients and shake to combine. Or, whisk together all the ingredients in a salad bowl, streaming in the EVOO. Toss with lettuce and vegetables and season with salt and pepper.
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- In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
- Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
- Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
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