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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.
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.
How long will this keep in the fridge?
can you give me nutrients for this recipe, please.
Where did you find that cute pitcher that you use in your salad dressing photos?