Have you ever eaten at a restaurant and gone home and tried to replicate a taste you enjoyed?
I had ordered a salad that came with a raspberry dressing on the side, and knew I had to get busy in my test kitchen to try and come as close as I could. I played with the recipe and we ate a few raspberry dressings that had different amounts of vinegar, sugar and lemon juice. I crushed and strained raspberries, but still I was not satisfied. The dressing I had enjoyed was thicker, had some garlic and was sort of spicy sweet. So after playing with the ingredients a few more times I came up with the following recipe....with no vinegar.
Try it over spring mix with fresh raspberries and peaches in it, or spring mix, red onions and avocado.
- 6 tbsp raspberry jam
- juice of 2 fresh lime,
- 4 tbsp red pepper jelly
- 3 tsp olive oil
- 2 clove garlic, crushed
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- Place all ingredients into a glass jar. Shake well for about 2 minutes. Refrigerate for at least an hour.
- Serve along side salad greens of your choice.
Dressing keeps well in refrigerator for at least 2 weeks.