Red Pepper Jelly Vinagerette Dressing

  • 1/4 cup red pepper jelly
  • 2 tbsp cider vinegar
  • 1 tbsp extra-virgin olive oil
  • 1/8 tsp kosher salt
  • 1/8 tsp ground black pepper

Nuke red pepper jelly in microwavable container for 45 seconds.  Whisk in remaining ingredients.  Cool to room temp.  Makes quite a bit, probably enough for around 6-8 servings.

Serve over spinach salad, with Gorgonzola crumbles and crushed pistachio nuts.

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