Prep 5 mins
Cook 0 mins
This is a great way to use fresh blackberries when they are in season. So very good! Serve over gourmet mixed greens with slices of avocado, mangos, fresh strawberries, pink grapefruit, blackberries & purple onions. From 2004 Southern Living Annual Recipes.
- 5 ounces blackberry preserves or 5 ounces jam
- 1⁄4 cup red wine vinegar
- 6 fresh basil leaves
- 1 garlic clove, sliced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3⁄4 cup vegetable oil
- Pulse first 6 ingredients in a blender or food processor 2 or 3 times until blended.
- With blender running, pour vegetable oil through food chute in a slow, steady stream; process until smooth. Makes 1 cup.
This is simply fabulous! It may be my favorite salad dressing of all time, seriously. I made it as written except I only used 1/4 cup of oil and 1/4 cup of water, rather than 3/4 cup of oil. We had it over a salad of baby spinach, avocado, red onion, cucumber, cherries, and grilled chicken. Yum! My partner said it was the best salad we've had all year--and we eat a LOT of salads, so that's saying something! Thanks for posting! I'm already thinking of other fruit and herb combinations to try!
This was outstanding! I made it with sugar free blackberry jam and put in on a salad with mixed greens, blackberries on goat cheese and nuts....beautiful, everyone raved about it....
The whole family liked this and it even got a few of our none salad eaters eating