Image via WikipediaI am a huge fan of the Kraft 'Light done Right' Raspberry vinaigrette salad dressing. I used to eat a giant salad bowl full of salad with that on it every night before I ate my dinner. It was the best light dressing I've ever tried. Actually, the ONLY light dressing I've ever liked.
Well, of course they don't sell it in Peru. When I make salad here, I usually whip up something with a mix of mayo, milk, lemon juice, garlic, salt and maybe some black pepper. Creamy and good, but not very light. So, I decided I was going to try something different. I had seen a recipe for a raspberry vinaigrette that used raspberry preserves, so I took that idea and I ran with it.
I started with some olive oil and put it in the blender with some red wine vinegar. Basic vinaigrette, right? However, I don't have any raspberry preserves, so instead I used what you'll find PLENTY of in Peru - strawberry marmalade. I pulsed it on low a few times until it was all really well emulsified, and with no big chunks of strawberry left.
Can I just say - it was delicious! I put it on a salad of romaine and baby spinach with some raisins and pecans crumbled up on top. Oh my - so good.
The olive oil flavor was just a smidge too strong for my taste - next time I might use half olive and half soy bean oil.
Portions aren't exact, but 'pert near' as Jed Clampett used to say. If you try it, you might like it a little more vinegar-y, or perhaps you'll want a sweeter taste, so add more marmalade.
Strawberry Vinaigrette Dressing
1/4 cup olive oil
1/4 cup red wine vinegar
2 tbsps Strawberry marmalade (I probably used closer to three, they were slightly heaping)
Put in a blender and pulse on low until well blended.