Wednesday, August 5, 2015

Apricot Vinaigrette Salad Dressing

My mom was visiting so I decided that it was the perfect opportunity to make one of my favorite salad dressing that I have never made because I have no one to share it with.  My husband would much prefer the store bought blue cheese dressing to anything else.  My friend, Anne, made this for me on more than one occasion and kindly shared it ages ago (click here for original recipe).  I didn't have any of the fancy vinegar like she used which was white champagne vinegar but I figured that the regular stuff would do for me to try it!!


I put the oil and vinegar with a little salt in the container and gave it a good shake.  I was going to mix it with a whisk in a bowl but I didn't have time or energy because most of the dinner was already on the table.  I am super glad that I didn't because it would have made a much bigger mess then just mixing in the bottle.  I didn't add pepper because I didn't think that my mom would like it but I added it later because I thought it needed it.


I added the apricot jelly or preserves that I had bought and never used for another recipe so I was super happy to get to use it now.  I shook the bottle and served it!!! 


This was so easy that I could have made it even if I was the only one to eat it.  The final salad dressing was amazing and great served over the home grown salad greens from my mom's friend.  Sorry I didn't take a picture of the salad but it was gone quickly before there was a chance.  If I don't eat the second half of the dressing, I think that I might use it to marinate chicken.  I think that it would make a fabulous flavor for the chicken too!!!  I hope that you try out this easy recipe and guests will think that you made a big effort to make them salad dressing with things straight from the cupboard.

Apricot Vinaigrette Dressing

2 tablespoons white wine vinegar or white vinegar
1/3 cup extra-virgin olive oil
Salt and ground black pepper
1/4 cup apricot all fruit spread or preserves
Mix vinegar, olive oil and salt and pepper in bowl or jar.  Add apricot preserves and shake or mix until combined. 

2 comments:

  1. Thanks for sharing, that sounds delicious! I think I have apricot jam or preserves (I never know what the difference is) in my pantry so I'll have to try it next time I have loose leaf lettuce. For some reason it doesn't sound too appetizing on Romaine or spinach, which is what I have in my fridge right now. Weird, uh?

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    1. It was super good on the strange mix of lettuce that we had from my mom's friend but I don't have a clue what lettuce it was. I have had it on romaine as well and loved it but I could possibly eat it with a spoon because it is so tasty!! I hope that you try it too. I don't know the difference between jam or preserves. I swear that they call some things jelly and others jam just based on the flavor not on the differences in the taste or texture so I just go by the fruit ingredient that I like and ignore the rest :)

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