Kickin’ Berry Vinaigrette Salad Dressing
Hello everyone! I’m Ann from Sumptuous Spoonfuls and I’m so excited to be guest-posting on Simply Gourmet today … Sherron is one of my food photography heroes, and when she posted her recipe for mulberry syrup last week, to me, it reaffirmed to me that we are kindred foodie spirits. Because, just like Sherron, when we moved to this house, my daughter discovered this tree in our back yard that had berries on it. I had no idea what kind of tree it was, but that launched us on a mission to determine what they were … and after a bit of guessing and several internet searches, we figured out they are mulberries. Ever since then, every June I am on a mission to make things with mulberries. I make scones with them a LOT and I’ve also made mulberry liqueur and mulberry cake, but I think my favorite way to eat these lovely little berries is in a salad.
Sherron recently guest-posted on my blog and shared the most gorgeous Caramelized Onion & Garlic Focaccia, which she said would go perfectly with a salad. It just so happens that salads are one of my specialties, so I want to share one of my favorite salad dressings with you today.
I’ve used this salad dressing on many, many salads: my strawberry chrysanthemum salad, my pear salad with blue cheese and spicy nuts and oh so many mulberry salads (none of which I have a good photo for!) … I’m anxious for my mulberries to get ripe so I can make some new mulberry salads with them (and THIS year I’ll get some good photos … it helps to hang out with great food photographers like Sherron).
Kickin’ Berry Vinaigrette Salad Dressing (Low Fat)
You don’t need all the oil most vinaigrettes call for, but a little bit of olive oil provides some of those good fats your body needs and also smoothes out the taste.
· 2 – 3 Tablespoons of berry jam. I like to use my mixed raspberry jam.
· 1/3 cup of balsamic vinegar
· 1/3 cup red wine garlic vinegar
· about 2 – 3 Tablespoons of good quality mustard (Dijon works well, or I have this Garlic Peppercorn mustard that is heavenly in this dressing)
· 1 – 2 teaspoons of Italian seasoning
· 1 teaspoon of dried dill–or several sprigs of snipped fresh dill if you have it
· 1/4 teaspoon granulated garlic–or you can use a clove or two of chopped fresh garlic
· 1/4 teaspoon cayenne pepper (or more to taste)
· 2 Tablespoons of extra virgin olive oil
1. In a small bowl, whisk together all ingredients except the olive oil. Taste the dressing and add more mustard or jam depending on whether you like it sweeter or you want more of that musty mustard taste.
3. Funnel the dressing into a bottle. You can use it right away, but it will be even better once the flavors have time to meld.
4. Store in the fridge. The olive oil will thicken in the fridge, so let it sit out for a few minutes before you use it. Always shake it before you pour to get the oil blended into the dressing again.