Prep 10 mins
Cook 0 mins
Excellent on any salad
- 1⁄2 cup canola oil
- 1⁄2 rice vinegar (or regular)
- 1 teaspoon salt
- 2 -3 tablespoons raspberry jam
- 1 tablespoon sugar
- 2 -3 tablespoons poppy seeds
- Put all ingredients in a blender and buzz.
- Add sugar or more jam if too tart.
I made this dressing with white vinegar, and ended up adding 5 T of jam and and extra 2T of sugar to get the taste close to what I wanted. I thought the dressing was okay, however the vinegar taste was quite strong. The ratio of oil to vinegar is 1:1 in this recipe unlike many others which use more oil. This makes the dressing more diet friendly. I think next time I would add more oil to offset the vinegar, as well as reduce the salt by half. With the strong vinegar flavor, it was difficult to tell with the salt, but you can always add more to taste.
This was very easy to make and was awesome. I used a top quality raspberry jam and just used regular white vinegar and mixed vegetable oil. I also added an extra T. of jam and sugar both for a sweeter dressing. Delicious! Served it on spinach greens with mandarin oranges and toasted pecans. Yum! Was just as good or better than any bottled raspberry vinagrette dressing I've ever tasted. Thanks, Pam in BC!