Cindi's Strawberry Vinaigrette Dressing |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 4 |
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This vinaigrette dressing is not overly sweet; just a bit on the tangy side. So far I've only used home-cooked strawberry jams that I've made myself, to make this dressing. Not much vegetable oil is needed. I don't care for dressings that state to add a lot of oil. This one balances out very well. Ingredients:
9 tablespoons strawberry jam (*see note) |
4 1/2 tablespoons white wine vinegar or 4 1/2 tablespoons rice vinegar |
1 tablespoon vegetable oil |
1 teaspoon sugar |
1/16 teaspoon salt (or just a pinch) |
additional add in - 1/2 teaspoon poppy seed (optional) |
Directions:
1. In a bowl, jar, or a glass measuring cup, add all the above ingredients; mix by stirring with a spoon.
2. If desired, add a 1/2 teaspoon of poppy seeds to the dressing; stir to mix.
3. Serve dressing immediately with your favorite salad fixings, or refrigerate until ready to serve.
4. This almost makes 1 cup of dressing (about 7/8's of a cup).
5. *Note: When I prepared this vinaigrette dressing, I originally used a home-cooked strawberry jam, which I had prepared with a light powdered pectin, SURE JELL (in the pink box), but today I made this dressing using Ball Instant Fruit Pectin, it's a no-cooked strawberry jam. Both are great for this recipe.
6. I enjoy this dressing served over a bed of spinach, along with chopped smoked honey-turkey deli meat, hard boiled egg slices, and chunks of fresh pineapple. I've also enjoyed this served with a mixture of red lettuce, leafy green lettuce, fresh blueberries, canned pineapple chunks, mandarin oranges, slices of red onion, and pecan halves. And today I enjoyed the dressing over baby romaine lettuce, along with mandarin oranges, canned pineapple chunks, and sliced almonds.
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