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August 16, 2021
My family doesn't tend to keep salad dressing in the fridge. It isn't that we don't like salad, we do! It's just that those contaminants tend to clog up the space in the fridge door. And, store bought salad dressings often have added preservatives to help them stay shelf-stable and to last longer. Now, jam on the other hand, we keep several flavors. I love cherry preserves, while my kids love strawberry and my husband would prefer very berry. At any given time, there is at least 1 jam jar about to bit the dust in the fridge. That's where this Bottom-of-the-Jar recipe comes in to save the day!
I had just picked up some lovely salad greens and beets from my favorite local farm stand (I think you know the one.... hint... Amadio Ranch!). The summer monsoon had brought humidity and cooler weather had meant even some local farms stands and Phoenix CSAs were able to supply the first of the cool season crops. These salad greens were so crisp and sweet and I knew I wanted to make a quick salad with the beets and their greens (I used my instant pot to quickly cook beets!). I realized, I didn't have any salad dressing!
The general idea is to combine the last of the jam with equal parts olive oil and acid (any combination of your favorite vinegar, lemon/lime juice, and/or mustard) and give the jar a good shake. You can also add fresh or dried herbs, salt, and pepper to your taste.
I made a crisp salad with steamed beets, mandarin oranges, goat cheese, and cashews.
With the leftover vinaigrette, the next day we had Italian sandwiches with salami, prosciutto, brie cheese, roasted red pepper, and salad greens!
Hello Lunch! :-)