Vinaigrette with Hot Pepper Jelly
1/4 cup rice wine vinegar
1/4 cup pepper jelly
1 tablespoon fresh lime juice
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil
Vinaigrette: In a small bowl, whisk together vinegar, pepper jelly, lime juice, grated onion, salt and pepper. Add oil in a slow, steady stream, whisking until blended.
Salad suggestions (Zea’s): 3 c baby spinach, 2 Tbsp chopped sun-dried tomatoes, 2 Tbsp golden raisins, 2 Tbsp pecan pieces. Toss with ¼ c Pepper Jelly vinaigrette. Top with ¼ c blue cheese crumbles, 1 tsp sesame seeds, and 4-8 kalamata olives pitted and halved.
Consider, also, sliced hard-boiled eggs, bacon…
Makes 3/4 cup dressing.
! Savor !
Credits: nola.com, Zea’s, Taste Buds