Jam Jar Dressings Food

JAM JAR DRESSINGS

Steps:

• FRENCH DRESSING
• Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
• YOGHURT DRESSING
• Put ⅓ cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
• LEMON DRESSING
• Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.
• BALSAMIC DRESSING
• Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

BOTTOM OF THE JAR JAM VINAIGRETTE WITH CHOPPED GREENS

Steps:

• 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.

FANTASTIQUE JAM JAR FRENCH DRESSING - WITH A TWIST!

Steps:

• Select a clean bottle preferably with a lip OR, as I often do, a clean jam jar!
• Carefully measure all the ingredients into the bottle or the jam jar.
• Give it all a good shake - making sure the lid is on securely!
• Store in a cool and dark place.
• Note: I do store this in the fridge when it is really hot.
• It is also great to drizzle over roasted vegetables or to add to potato salad.