Best 2 Bottom Of The Jar Jam Vinaigrette With Chopped Greens Recipes
Looking for a quick and easy way to elevate your salads and meals with a burst of flavor? Look no further than this collection of bottom-of-the-jar jam vinaigrettes with chopped greens. These vinaigrettes are crafted using the last bits of your favorite jams or jellies, transforming them into tangy and versatile dressings. With a variety of jam flavors to choose from, you can create a unique vinaigrette for every occasion. From a classic strawberry vinaigrette to a zesty orange marmalade vinaigrette, these dressings add a touch of sweetness, acidity, and depth to any dish. Whether you're drizzling it over a simple green salad, grilled chicken, or roasted vegetables, these bottom-of-the-jar jam vinaigrettes will become your go-to salad dressing. So, gather your leftover jams, grab a jar, and let's dive into the delicious world of jam vinaigrettes!
Check out the recipes below so you can choose the best recipe for yourself!
BOTTOM OF THE JAR JAM VINAIGRETTE WITH CHOPPED GREENS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- To the bottom of a almost-empty jam or jelly jar, add the other ingredients and shake to combine. Or, whisk together all the ingredients in a salad bowl, streaming in the EVOO. Toss with lettuce and vegetables and season with salt and pepper.
VEGETABLE SOUP WITH MIXED GREENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.
- Cool completely and store in the refrigerator for a make-ahead meal.
- To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.
Nutrition Facts : Calories 241 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 742 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams
Tips:
- Use a variety of jars: Different jams and preserves have different consistencies and flavors, so experiment with different types to find the one that you like best.
- Don't be afraid to mix and match: You can use one type of jam or preserve, or you can mix and match different flavors to create a unique vinaigrette.
- Add some chopped greens: Chopped greens add a pop of color and freshness to the vinaigrette. You can use any type of greens that you like, such as spinach, kale, or arugula.
- Use a good quality olive oil: The olive oil is the base of the vinaigrette, so it's important to use a good quality oil. Look for an extra virgin olive oil that is fruity and flavorful.
- Add some vinegar: Vinegar adds a bit of acidity to the vinaigrette. You can use any type of vinegar that you like, such as white wine vinegar, balsamic vinegar, or apple cider vinegar.
- Season to taste: Season the vinaigrette with salt and pepper to taste.
Conclusion:
A bottom-of-the-jar jam vinaigrette with chopped greens is a quick and easy way to add flavor to your salads. It's also a great way to use up any leftover jam or preserves. With so many different combinations of jams, preserves, and greens to choose from, you're sure to find a vinaigrette that you'll love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
