Mary Allen Perry, Senior Food Editor of Southern Living magazine (from which this recipe is copied), touts this dressing as one to use throughout the year. Drizzle it over salad greens topped with grilled or sauteed chicken breasts; apple or peach slices; crumbled blue or feta cheese; and roasted, glazed pecan pieces. (Find the nuts on the produce aisle.)
Makes 1 cup
Hands-on Time: 10 minutes
1/2 (10-ounce) jar seedless blackberry preserves
1/4 cup red wine vinegar
6 fresh basil leaves
1 clove garlic, sliced
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
3/4 cup vegetable oil
Pulse blackberry preserves, red wine vinegar, and next 4 ingredients in a blender 2 to 3 times or until blended.
With blender running, add vegetable oil in a slow, steady stream, processing until smooth.
Source: January, 2010 issue of Southern Living Magazine.
Posted by LuAnn.