This 3 ingredient balsamic jam dressing is subtly sweet and delicious! Jam sweetens it up for a healthy yet creamy vinaigrette. It takes about 2 minutes to make it!
3 Ingredient Balsamic Dressing:
I love homemade salad dressing! IMHO, it really makes a salad pop! This balsamic jam dressing is just 3 ingredients, made with pantry staples, and takes 2 minutes to whip up.
It's just balsamic, olive oil, and jam, with a pinch of kosher salt for flavor. When I just need a simple salad dressing without any fancy ingredients, this is the one I make.
Balsamic dressing tastes great on a variety of salads, but it really sings on those with fresh fruit!
Key Ingredients:
- Olive oil - Olive oil is heart-healthy and so versatile! I use it everyday so I buy mine at Costco so I rarely run out.
- Balsamic vinegar - The better quality the balsamic, the better the dressing will taste!
- Jam - I used Stonewall Kitchen's Wild Maine Blueberry Jam. It tastes delicious in this recipe! You can use any type of berry jam you like. Raspberry and blackberry work great too!
- Kosher salt - A pinch of kosher salt enhances the overall flavor of the dressing.
How to Make Balsamic Jam Dressing:
It's so easy! I highly recommend using an immersion blender or mini food processor when making vinaigrettes. I always do this!
It creates an emulsified, thickened, creamy consistency that you can't achieve with whisking!
- Combine olive oil, balsamic, jam, and kosher salt in a mini food processor.
- Pulse until the mixture emulsifies and thickens into a creamy consistency.
- Drizzle on a salad or pour it into a jar and chill until ready to use.
Can I use any jam for this recipe?
Yes, you should be able to use any jam for this recipe! I've used triple berry, blueberry, blackberry, and raspberry with delicious results. Strawberry would taste great too!
Expert Tips:
- Whenever possible, use good quality ingredients. This is a good rule of thumb in general, but it's especially true with minimal-ingredient recipes.
- Use a food processor to get the best consistency. I rarely whisk a vinaigrette anymore. The difference between a food processor and a whisk is huge. The food processor creates a thickened, creamier version every time. And it shouldn't separate in the fridge either.
Storage:
- Store the dressing in a jar or small cup. Seal with a lid or seal the top with saran wrap. It's good for up to 5 days in the fridge.
Delicious Salad Recipes:
- Green Goddess Dressing Recipe
- Sweet Potato Kale Salad with Basil Honey Vinaigrette
- Cherry & Arugula Salad
- 35+ Creative Crunchy Salad Toppings
- Pear and Arugula Salad
Easy balsamic dressing
Equipment
- Immersion blender or small food processor
Ingredients
- ¼ cup olive oil (2 ounces)
- 2 tablespoons balsamic vinegar
- 2 tablespoons blueberry jam
- pinch kosher salt
Instructions
- Whizz all ingredients together with an immersion blender or small food processor until creamy and emulsified.
- Use immediately or transfer to a small jar and store in the fridge for later.
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