Anonymous wrote:This is going to sound weird but trust me on this if you like a bold vinaigrette on arugula or spinach. This would be too much and overpower an iceberg or similar.

1/2 tablespoon olive oil
1 tablespoon red wine vinaigrette
1/2 tablespoon Crofter’s mango jam (or to taste - if we’re eating it with fish or Cuban I’ll go heavier on the jam to bring out the mango flavor otherwise this specific recipe the jam brings a fullness but the mango flavor isn’t detectable on its own)

Adults and kids go NUTS over this dressing. I’ve had total snobs ask me what gourmet store I got it from.

Anonymous wrote:This is going to sound weird but trust me on this if you like a bold vinaigrette on arugula or spinach. This would be too much and overpower an iceberg or similar.

1/2 tablespoon olive oil
1 tablespoon red wine vinaigrette
1/2 tablespoon Crofter’s mango jam (or to taste - if we’re eating it with fish or Cuban I’ll go heavier on the jam to bring out the mango flavor otherwise this specific recipe the jam brings a fullness but the mango flavor isn’t detectable on its own)

Adults and kids go NUTS over this dressing. I’ve had total snobs ask me what gourmet store I got it from.

Anonymous wrote:maple syrup
honey mustard
balsalmic venegar
olive oil

I eyeball it so have no measurements to offer, but just lead with whichever of those flavers you like best and adjust to taste. I especially love this dressing on a fall salad (kale, feta, roasted veggies like brussel spouts, walnuts)

Anonymous wrote:1 part olive oil (mostly olive oil, a little garlic olive oil)
1 part cider vinegar
2 tbsp maple syrup
1 tbsp dijon
salt and pepper
some thyme and paprika (not smoked)
crushed red pepper if you like some heat
half a caramelized onion (cooked and cooled)
a generous squeeze of tomato paste
squeeze of lemon

blend until smooth

store in fridge in lidded jar use within 4-5 days