Bottom-of-the-Jar Jam Vinaigrette with Chopped Greens

Serve with Tuna and White Bean Pasta with Gremolata Breadcrumbs.


  • 1 rounded tablespoon orange marmalade, seedless raspberry, grape or strawberry jam or jelly – scrape the bottom of the jar
  • 2 teaspoons Dijon or spicy mustard
  • 2 tablespoons white wine vinegar or juice of 1 lemon
  • 1/4 cup extra virgin olive oil (EVOO)
  • 8 cups chopped greens and any vegetables you have on hand
  • Salt and freshly ground black pepper


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.

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