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Strawberry Vinaigrette

A zesty dressing, not too sweet, with a kick of garlic and chipotle

7.6.16 - Strawberry Jam and Salad-10

7.6.16 - Strawberry Jam and Salad-10


2 teaspoons strawberry jam, (see recipe)

¼ cup red wine vinegar, or sherry vinegar

1 large garlic clove, peeled (1 ½ t. chopped)

⅛ teaspoon chipotle powder, (can use red pepper flakes)

¼ teaspoon sea salt

1 pinch fresh cracked black pepper

½ cup neutral oil, such as safflower oil, expeller pressed



Place first six ingredients in the carafe of a blender.
Blend on high speed until smooth, about one minute.
Place oil in a measuring cup, lower blender speed to medium, slowly drizzle in the oil until emulsified.
Store dressing in a clean glass jar in the refrigerator.

This recipe can not be reproduced without the permission of its author, Karen Sheer

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