Hello there.
A simple salad dressing recipe for you today, dear reader.
Raspberry Poppy Seed Vinaigrette…to be exact and precise. Everyone needs a recipe like this tucked away in their back pocket, wouldn’t you agree? A great warm weather standard. Put it on any salad of your choice (or come on back tomorrow to see the lovely salad I made to go with it). This dressing is sweet and tangy with a great berry flavor. It’s made with basic pantry staples, comes together in a matter of minutes and tastes far superior to purchased dressing.
Make it, and love it…won’t you?
Raspberry Poppy Seed Vinaigrette
Time: 10 minutes
Yield: 1 1/2 Cups
Recipe from Jamie Cooks It Up!
3 T red onion, chopped
3 T raspberry jam (or strawberry, mixed berry, boysenberry…any berry jam will do)
1/4 C sugar
1/2 C + 2 T red wine vinegar
1 T honey mustard
1/2 t salt
1/2 C vegetable oil
1 T poppy seeds
1. Chop yourself some red onion. Place 3 tablespoons worth into a blender, or if you have an immersion blender toss them into a tall jar.
2. Add 3 tablespoons raspberry jam, 1/4 cup sugar, 1/2 cup plus 2 tablespoons of red wine vinegar, 1 tablespoon honey mustard and 1/2 teaspoon of salt. Blend it until it’s well combined.
3. Add 1/2 cup oil to the blending jar, just a little bit at a time, blending after each portion is added. If you add all of the oil at once the dressing will be really thin and runny. Just add about 2 tablespoons at a time and all will be well.
4. Add 1 tablespoon of poppy seeds to the dressing
and stir it in with a spoon. Don’t blend the poppy seeds in, just give them a nice stir. Serve over a salad of your choice and enjoy! Store leftovers in the refrigerator.
Hi Jamie! Thanks for sharing this recipe! It sounds delicious and looks easy using the immersion blender! Blessings from Bama!
Oh Jamie – just look at that color! I wish my daughter would have had this recipe a few days ago when she attempted to make a vinaigrette for the first time (didn't ask for help, didn't know anything about ratios, etc). Needless to say, 1 1/2 cups of good olive oil went down the drain (ahhh!!!). Sigh… these are the pains of motherhood
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Hi, Jamie! This looks amazing! Thank you for sharing. This is a favorite of my husband's and one I am making for him tonight!
How long will this keep in the fridge?
Hi Yana,
It will keep for at least a week. Good luck!
~Jamie
jamie, Is this similar tasting to the dressing at Kneaders on the turkey, cranberry sunflower seed salad?
Thanks
Hi Jamie – I made your raspberry vinaigrette last night and LOVED IT!! Seriously yummy stuff. Served it on spinach salad. Might make an appearance on my blog soon
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PS – I mixed mine in my mini ninja.
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I hate to ask …what is honey mustard?
Just made this with some leftover homemade spicy blackberry jam (basically blackberry jam with chili peppers). YUMMMM!!!! I also was out of honey mustard so I subbed with Dijon. It’s super good. I can’t wait to try it with other flavors. I have an orange rhubarb jam that might be going this way soon! Thank you!
This was SO good, and very simple. I packed it for lunches this week by the “salad in a jar” method and I’m very excited for lunch today. I used spinach, pomegranate, strawberries and mushrooms. I think some feta and candied nuts would be an excellent addition as well!