Description
This easy homemade Raspberry Balsamic Salad Dressing combines fruity balsamic vinegar, raspberry jam, olive oil, and herbs for a sweet and tangy vinaigrette that’s perfect for everyday salads or special occasions.
Ingredients
Scale
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons raspberry jam, preferably honey-sweetened
- 1 teaspoon Dijon mustard
- ¼ teaspoon unrefined sea salt
- â…› teaspoon ground black pepper
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
Instructions
- Combine all ingredients in a wide-mouth mason jar or mixing bowl.
- Use an immersion blender to blend until smooth and creamy. Alternatively, add a lid and shake well.
- Taste and adjust seasonings as desired.
- Transfer to a sealed glass jar and refrigerate until ready to serve.
- Allow chilled dressing to return to room temperature before serving. Shake well to recombine.
Notes
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Homemade honey-sweetened raspberry jam is my favorite, but store-bought jam works too.
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For a sweeter dressing, add a little extra raspberry jam. For more tang, increase the balsamic vinegar.
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Store refrigerated in a sealed jar for up to one week.
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Olive oil naturally solidifies when chilled. Allow dressing to warm before serving or place the jar in a bowl of warm water.
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Especially delicious on Green Harvest Salad with roasted squash, pears, pepitas, and feta cheese.