Friday, May 25, 2012

Raspberry Poppy Seed Vinaigrette


With the warm weather, ok the oppressing heat of summer, quickly approaching I am in a constant search for light, fresh, cool meals.  Salads, salads and more salads....until I am sick of salads and then I head straight for the pasta....it's a problem, I recognize that!

As I know I have mentioned time and time again I absolutely cannot stand store bought salad dressings!  I have found a couple I can live with but nothing that really knocks my socks of thus leaving me ambivalent about eating a healthy salad.  Not so after coming across some delicious homemade salad dressings that I have come to LOVE!  With the lettuce growing quickly in the garden I am on the brink of having salads all the time for lunch which is a great way for me to eat more healthy and organically!

Recently I sat in a sort of fog-like state as I tried to ease myself back into reality after vacation glancing randomly at what Pinterest had to offer. As I scrolled mindlessly, I came across the following recipe and thought it would be something delicious to try for dinner, so with some friends as my taste testers we decided to give it a try! 

Raspberry Poppy Seed Vinaigrette
Recipe from Jamie Cooks It Up!

3 tablespoons red onion, chopped
3  tablespoons   raspberry jam (or strawberry, mixed berry, boysenberry...any berry jam will do)
1/4 cup sugar
1/2 cup + 2  tablespoons  red wine vinegar
1  tablespoon honey mustard
1/2 teaspoon salt
1/2 cup vegetable oil
1  tablespoon poppy seeds

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.  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.  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.  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.
I threw it on top of some arugula with thinly sliced red onions and toasted almonds and it was divine!!
To the summer heat I say BRING IT ON!  
I have an arsenal of salad dressing to try so give me your best shot!!  

No not really, I take it back!  Thank heavens for A/C!
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