Salad Dressing Recipe: Vinaigrette with Jam

Over the last few years we’ve found that a key to enjoying our pantry is to find diverse ways to use the flavors it provides.  We’ve used jam to glaze meats, make cocktails, sweeten smoothies and played with various salad dressing recipes (including a very standard strawberry jam vinaigrette).

We used strawberry jam for this recipe but any jam could be used in its place as the other ingredients are fairly neutral.

Last nights winder salad incorporates tahini to emulsify it.  Emulsifying simply means to incorporate the oil and vinegar into one sauce as opposed to a separated dressing.  Here is a picture of our salad (it used plenty of winter ingredients yet brought the flavours of summer into our dreary winter evening):

Salad Dressing Recipe

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons jam
  •  1 tablespoon red wine vinegar
  • Juice of 0.25-1 lemons
  • 0.5-1 tablespoon tahini (sesame seed paste).  It is the secret of incorporating the oil and vinegar.  You could use mustard but tahini is preferred as it’s more neutrally flavoured).
  • healthy pinch of salt (we used our homemade chili salt but you can use kosher salt and hot pepper flakes if you don’t have any)
  • 1 clove garlic, chopped fine
  • Pepper to taste

 Salad Dressing Instructions

  1. Add the vinegar and salt to a bowl and stir until the salt is dissolved (to learn why this is important read this tip on making salad dressing)
  2. Add the oil and tahini to the bowl.  Emulsify by vigorously stirring with a whisk (you can use a fork but it will be more work) or an immersion/ stick blender.  When the sauce is a single consistency, mixing is complete.  You can also do this in a food processor.
  3. Add all remaining ingredients other than lemon and pepper.  If you are not using a hand mixer, consider mashing the strawberry jam with a fork to make it more liquid.
  4. Taste your dressing (best done with a piece of the lettuce or vegetable you will be serving with it).  It should be tangy – add pepper and lemon until it reaches the desired tang!

Strawberry Jam Salad Dressing Recipe Serving Ideas

Not sure what works with this?  Here’s what was in our salad:

  • Mixed lettuce (still available from organic greenhouses desipte the cold weather we’ve been suffering from!)
  • 2-3 slices of onions, chopped very fine
  • 0.5 green pepper, also chopped very fine
  • 2 tablespoons crumbled feta cheese
  • 1.5 cups chickpeas (you could replace this with 0.25 cups of nuts)
  • 3 small carrots, cut small

What type of jam would you use and what would you put in your salad?

Leave a Reply

  1. Love this, I do this all the time now with left over jam in the jars its a great way to use it up and genius, I never buy ones in the store because they are too sweet but I love making the home made ones. I felt so stupid when I saw them do that on a cooking show and I never thought of that……

    • Hi Becky!

      Thanks for the comment! I’ve come to love those ‘head slapping moments’ – it’s so easy to miss the obvious. I think of them as ‘kitchen changing moments’ – like salad dressing they are the things that, once discovered, you know you’ll never return to.



  2. Lingonberry jam…. I have a few jars left from the last of the berries I picked while we still lived in Alaska. Nothing compares and our family loves the flavor. Oh and wild blueberry jam. To be honest, I’ve already done this in the past and we love it! I’ve always used mustard in our dressing so now I’ll try the tahini. Thanks!

    • Hi Peggy – thanks for the comment!

      Lived in Alaska? Pretty amazing to me. I’ve never been to Alaska but have been to the Yukon twice, Northwest Territories once and within 20 minutes of the border several other times. I adore the north and the people in it.

      I jumped over to your site – your stitching is truly inspired and wonderful.

      Thank you for sharing,