Too Much Strawberry Jam? Make Salad Dressing

Over the last few years, many farmers in the Toronto area have learned to extend summer and fall crops into the fall through planting different crops, cold frames, natural greenhouses, different storage techniques, trenches dug under the frost line and more.

We’re still finding arugula, carrots, and tomatoes (they’ve been ripened in storage).  Looking for a bigger taste of summer, we made a great dressing with strawberry jam tonight.

Too Much Strawberry Jam? Make Salad Dressing Strawberry November Jam

This dressing is ideal to offset the slight bitter taste of arugula.  It can be made as sweet as you would like (if you find it too sweet, try adding more vinegar to the mix before adding more oil).

Basic Recipe

  • 3 parts olive oil
  • 1-1.5 parts white wine vinegar (I used 1.5 as I like it tart)
  • 0.5-2 parts strawberry jam
  • Salt and pepper to taste.

Directions

  1. Mix the olive oil and vinegar together.
  2. Add salt and pepper.
  3. Add a bit of jam, stir and taste.

Other Ingredients

Here is a list of things that go great with this salad or dressing:

What dressings do you make with jam?

Comments

  1. Fun! I made the same thing last year http://www.coconutandlime.com/2011/08/strawberry-jam-vinaigrette.html and it was so good! Try some mustard in it, the emulsification works so much better!

  2. I love this idea. Coincidentally, last week I made a simple dressing with leftover homemade cranberry sauce. I simply added balsamic vinegar, garlic and olive oil. It was terrific on a mixed green salad with chicken. And wouldn’t it be great on Brussels sprouts?

  3. I posted a recipe for this last year (http://www.coconutandlime.com/2011/08/strawberry-jam-vinaigrette.html) and I highly recommend adding some mustard, it really helps keep the dressing emulsified.

  4. I used to do this with raspberry jam. It’s a great use of jam.

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