Monday, April 11, 2011

Pepper Jelly Salad Dressing

Pepper Jelly Salad Dressing

Pepper Jelly Dressing is common in some of the upscale restaurants around New Orleans.  Here is my take on it... most versions would probably have at least twice the amount of oil that I used, making the dressing less tart, but I never use more oil than vinegar in any dressing in order to keep it lower in fat.  I enjoyed this dressing over spring mix tossed with a chopped apple, dried cranberries, and toasted almonds.  The slightly sweet and slightly spicy qualities to this dressing lend it to pairing well with most fruits and cheeses.  This recipe is for 2 servings, so increase as needed depending on how many people you are feeding.

-1/4 cup pepper jelly
-1/4 cup olive oil
-1/4 cup balsamic vinegar
-1/2 tsp salt
-1/2 tsp garlic powder

Mix ingredients together in food processor or blender and serve with your favorite salad.  (If you don't want to use a mixer for this then I suggest heating the ingredients in the microwave for 1-2 minutes and then whisking until combined, this will help break the jelly down, then cool prior to serving).

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