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!

Here are our top 2 tried and tested recipes!

BOTTOM OF THE JAR JAM VINAIGRETTE WITH CHOPPED GREENS

Bottom of the Jar Jam Vinaigrette with Chopped Greens image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 rounded tablespoon orange marmalade, seedless raspberry, grape or strawberry jam or jelly - scrape the bottom of the jar
2 teaspoons Dijon or spicy mustard
2 tablespoons white wine vinegar or juice of 1 lemon
1/4 cup extra-virgin olive oil
8 cups chopped greens and any vegetables you have on hand
Salt and freshly ground black pepper

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

Vegetable Soup with Mixed Greens image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 19

Ingredients

About 1/3 cup EVOO
6 anchovy fillets
6 cloves garlic, finely chopped
1 large chile pepper, seeded and chopped or 1 teaspoon dried flakes
About 1/3 cup dry vermouth or 2 tablespoons white balsamic or white wine vinegar
2 starchy potatoes, peeled and chopped
3 to 4 small ribs celery, chopped
2 carrots, chopped
2 small onions, chopped
2 to 3 plum tomatoes, chopped
Black pepper
7 to 8 cups chopped greens such as escarole, kale or spinach
Freshly grated nutmeg
4 cups chicken stock
4 cups vegetable stock
Salt
1 cup fresh flat leaf parsley leaves, finely chopped
Grated Parmigiano-Reggiano, to pass
Bread, for serving

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.