Guest Author - Catherine Bridges
A healthful twist on an old favorite is this rendition of a peanut - butter - jelly “sandwich”! Clean whole leaves of “butter” lettuce; add clean, fresh, whole blueberries; top with your favorite nut chopped peanuts, slivered almonds or pine nuts. Gently top the nuts and berries with a raspberry vinaigrette. Wrap and eat. This is a great fun recipe for children to help make and they will enjoy eating, even if it is healthy!
Add a tropical tone by adding other fruits like: banana pieces, mango cubes, or try small, candied fruit like papaya cubes for an additional texture in your “salad” and a hint of the tropics.
It’s easy to make your own fruit enhanced vinaigrette - use it sparingly in your wrap as you don‘t want to overpower the other flavors present. Here’s how to make your own vinaigrette, feel free to experiment with your own favorite preserves for a different flavor. Also, try this recipe once with the apple vinegar and then, a different time with the sherry vinegar. Each has a very distinct effect on the final vinaigrette.
1/2 c Olive Oil
1/4 c Apple Vinegar or Sherry Vinegar
3 Tbs. Blueberry Preserves or Raspberry Preserves
1 medium shallot, finely chopped
1 tsp Mustard, preferably dijon
sea salt and white pepper, to taste
Place the vinegar, mustard, preserves and chopped shallot together in a small container with a tight lid. Shake until well blended then remove top. Slowly mix in the olive oil. Season to taste with salt and pepper. Makes 4 - 6 servings. Be sure to refrigerate any remaining vinaigrette in a container with a tight lid to preserve freshness. Just give the bowl a good shake to re-mix the ingredients the next time you want your vinaigrette!
You can also use the vinaigrette as a marinade and/or baste for baking or grilling chicken or pork! Vinaigrette is also a popular condiment for any sandwich - use sparingly so that the flavors of your sandwich are highlighted not intimidated by the vinegar and preserves. For instance, try a raspberry or cranberry vinaigrette on a turkey, green apple and Swiss cheese sandwich on light rye bread. YUM!
