The Edmond Sun


April 14, 2014

Spring is for salads, but make healthy choices of ingredients


MEMPHIS — Jelly Jar Salad Dressing

Makes 4 to 6 servings.


1 almost empty jar of jelly (about 2 tablespoons)

1/4 cup white wine vinegar

1/3 cup extra-virgin olive oil

1 clove garlic, minced

1/2 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper


Place the vinegar in the almost empty jelly jar and shake well. Add the olive oil, garlic, and mustard and shake again until well combined. Season with salt and pepper to taste.

Notes: Some favorite jellies to use are raspberry, cherry, and strawberry. I like it with apricot too. You can even try it with spicier jellies like ginger or hot pepper for vinaigrette with a kick. Salad dressings can be made up to two days in advance. Store covered in the refrigerator until ready to serve. If the oil has congealed or the dressing separated, let the mixture come to room temperature and shake well before serving.

Source: “The Southern Pantry Cookbook,” Jennifer Chandler (release date September 2014)

Low-fat Creamy Dressing Base

Makes 2 cups.



1 cup nonfat buttermilk

1 cup nonfat Greek yogurt OR low-fat cottage cheese OR a mix of the two

1 tablespoon mayonnaise, optional See below for additions


1. Mix the ingredients in a blender until smooth (this is essential if using cottage cheese). The mayonnaise provides flavor, but the dressing is fine without it. When blended, stir in add-ins:

2. You can use a package of dressing mix from the grocery, if desired, or use these add-ins:

Make blue cheese dressing by adding 1/4 cup crumbled blue cheese, 1 small clove garlic and salt and pepper to taste.

For Creamy Caesar, add 3 anchovy fillets, 2 cloves minced garlic, 1 tablespoons Dijon mustard, juice of 1 lemon and salt and pepper.

For Green Goddess, add 3 anchovy fillets, 2 cloves minced garlic, 2 tablespoons chopped parsley and chives and 1 tablespoon chopped tarragon with salt and pepper and juice of 1 lemon.

Source: Jennifer Biggs

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