1. Mix up a pourable form of blackberry-raspberry jam with a hint of tangy vinegar to coat its leaves.
2. Go berry nutty in the topping department. I like some combo of blueberries, strawberries, raspberries, kiwi, toasted walnuts, sugared pecans and/or avocado.
3. Toss it all together, and you might never take your salad a savory direction again.
I inherited a treasure trove in the salad recipe collection of Fancy Nancy (my mother), but this is my favorite to share with friends, mostly because then I get to keep eating off the dressing myself. No bottled or restaurant vinaigrette even comes close.
Props to my gardener roommate for the photo backdrop and my neighbor with excellent taste in kitchen wares for the dishes.
1/3 cup seedless blackberry jam
1/3 cup raspberry vinegar
1 cup vegetable oil
Combine jam and vinegar in blender, and process 20 seconds. With blender on high, gradually add oil on slow, steady stream. Alternately, follow directions with an immersion blender for less cleanup.
Refrigerate until ready to serve, and toss with spring mix and fruit and nuts. My favorite combos are blueberries and walnuts, or strawberries, sugared pecans and avocado.
Note: The original Southern Living recipe I adapted uses seedless raspberry jam and adds a tablespoon of poppy seeds.