Raspberry Balsamic Vinaigrette Recipe
I never buy salad dressing — I always make my own. Sometimes it’s as simple as vinegar, oil, and a pinch of salt. Sometimes it gets a little more complicated. There are themes that repeat — lemon juice with a Greek seasoning blend or red wine vinegar with oregano, but most of the time I make just enough for the day, so even when the dressings are similar, they’re never exactly the same.
This time, the added ingredient was raspberry jam. But not a regular raspberry jam — this is an uncooked jam from a company called The Jam, so it tastes a lot fresher.
Raspberry vinaigrette dressings are popular, and sometimes I’ll order them at restaurants. But I’ve never gotten it exactly right at home, mostly because I couldn’t find a raspberry flavor that was what I was looking for. This jam had the right flavor profile, with just enough sweetness and fresh raspberry flavor. It was just right.
It’s also good on toast, but I have a feeling most of mine will end up on salad.
Raspberry Balsamic Vinaigrette
- 1/4 cup white balsamic vinegar
- 2 cups olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 3 tablespoons The Jam’s raspberry jam (plus more for garnish)
Combine all the ingredients in a jar with a tight-fitting lid and shake until well-combined and the dressing is emulsified.
Serve on salad greens.
If desired, add tiny splashes of jam to add a pop of bright color to the salad.
Donna Currie is a Colorado-based food writer who operates the blog Cookistry.