Recipe courtesy of Rachael Ray

Bottom of the Jar Jam Vinaigrette with Chopped Greens

Name: Bottom of the Jar Jam Vinaigrette with Chopped Greens
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 6 servings
Ingredients: 1 rounded tablespoon orange marmalade, seedless raspberry, grape or strawberry jam or jelly - scrape the bottom of the jar; 2 teaspoons Dijon or spicy mustard; 2 tablespoons white wine vinegar or juice of 1 lemon; 1/4 cup extra-virgin olive oil; 8 cups chopped greens and any vegetables you have on hand; Salt and freshly ground black pepper

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Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 6 servings

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Ingredients

1 rounded tablespoon orange marmalade, seedless raspberry, grape or strawberry jam or jelly - scrape the bottom of the jar

2 teaspoons Dijon or spicy mustard

2 tablespoons white wine vinegar or juice of 1 lemon

1/4 cup extra-virgin olive oil

8 cups chopped greens and any vegetables you have on hand

Salt and freshly ground black pepper

Directions

To the bottom of a almost-empty jam or jelly jar, add the other ingredients and shake to combine. Or, whisk together all the ingredients in a salad bowl, streaming in the EVOO. Toss with lettuce and vegetables and season with salt and pepper.