I’m no psychic, but I can guarantee that you, dear reader, have a pretty-much-empty jar of jam sitting on a shelf in your fridge right now. Am I right or am I right?
(How did I know? I have one, too. Everyone does.)
So when you don’t have quite enough jam left for your morning toast or a PB&J, instead of hopelessly scraping the bottom of the jar with a knife or rinsing it out and recycling it, you can actually turn the jam into a delicious salad dressing.
And the best part? You can do it right in the jar, which means no worrying about transferring to another container or dirtying another dish.
Here’s how to do it: When you’ve got a tablespoon of jam left in the jar, add about ¼ cup of extra-virgin olive oil; 3 tablespoons of balsamic vinegar; and Dijon mustard, salt, and pepper to taste. Cover the jar and give it a good shake. Boom: instant salad dressing.