Fruity Balsamic Vinaigrette
- 1/2 cup Smucker's® Strawberry Preserves
- OR 1/2 cup Smucker's® Apricot Preserves
- OR 1/2 cup Smucker's® Seedless Red Raspberry Jam
- OR 1/2 cup Smucker's® Sweet Orange Marmalade
- 2 tablespoons balsamic vinegar
- 1 tablespoon Water
- 1 1/2 teaspoons Dijon Mustard
- 1/2 teaspoon minced garlic
- 1/4 teaspoon pepper
- 1/8 teaspoon Salt
- 1/4 cup Canola Oil
- OR 1/4 cup Canola Oil and Omega-3 DHA
- Step 1
WHISK together preserves, vinegar, water, mustard, garlic, pepper and salt in a medium bowl. Gradually whisk in oil. Serve over green or fruit salads, grilled chicken, pork, fish, seafood or vegetables.
- Step 3
STRAWBERRY BASIL VINAIGRETTE: Prepare vinaigrette with Strawberry Preserves. Add 2 teaspoons finely minced fresh basil. Serve over a bed of mixed greens, halved grape tomatoes, garbanzo beans, shaved Parmsean cheese and croutons.
- Step 4
RED RASPBERRY AND ROSEMARY VINAIGRETTE: Prepare vinaigrette with Seedless Red Raspberry Preserves. Add 1 teaspoon finely minced fresh rosemary. Serve over a bed of chopped romaine lettuce, raspberries, crumbled goat cheese and chopped walnuts.
- Step 5
CITRUS GINGER VINAIGRETTE: Prepare vinaigrette with Orange Marmalade. Add 1 teaspoon finely grated fresh gingerroot. Serve over a bed of mixed greens with baby spinach, sliced green onion, mandarin oranges and rice noodles.
- Step 6
APRICOT GINGER VINAIGRETTE: Prepare vinaigrette with Apricot Preserves. Add 1 teaspoon finely grated fresh gingerroot. Serve over a bed of Bibb lettuce, thinly sliced ripe pear, crumbled blue cheese and chopped pecans.