Saturday, October 13, 2012

Pepper Jelly Vinaigrette

This is my version of the Pepper Jelly Vinaigrette from Zea's Spinach Salad.  I changed the recipe a bit because I think the original recipe is too oily.  This makes it just right! 
  • 1 C. olive oil
  • ½ C. balsamic vinegar
  • ½ C. pepper jelly
  • ½ T. Dijon mustard
  • 1 t. kosher salt
  • 1 t. garlic powder 
  1. Combine all ingredients using an immersion blender or traditional blender
  2. Can be refrigerated and used for 2 weeks
Tips and Tricks:
  • I use the RED Tabasco Pepper Jelly.
  • The Dijon mustard it what allows this vinaigrette to “stay together”.

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