ClosePhoto: Getty ImagesThere are so many things I use raspberry jam for in my everyday life. Whether I’m spreading it on toast or using it as a jelly alternative for the ultimate PB&J, the sweet preserve is a part of my routine. And I’ve been on a Brie-and-jam kick for quite some time. Paired with some multigrain crackers, it’s been one of my favorite midday snacks since the start of the year.But one day when I opened my refrigerator, I came across a tragedy: there was only a little bit of raspberry jam left, really just a coating in the jar. It quickly became clear that that wasn’t enough for my usual quick snack or sandwich. That being said, I didn’t want anything left in the jar to go to waste.Healthy Ways to Use Your Leftover Pulp from JuicingThat’s when I whipped up an easy and flavorful vinaigrette using the scraps plus items you probably already have on hand:2 teaspoons Dijon mustard2 tablespoons red-wine vinegar¼ cup extra-virgin olive oilYou can add salt and pepper to taste, and if you prefer a sweeter vinaigrette, adding a little bit of honey goes a long way. I used this as the dressing on myfavorite spinach saladthat I eat for lunch every day, and it was a game changer. I’m convinced the subtly sweet flavor would complement pretty much anything.This Easy Spinach Salad Has Just 5 Ingredients—and I Can’t Stop Making It for LunchThe best part about this? You can mix the vinaigrette ingredients together in your near-empty jar to save yourself from dirtying another dish. The vinaigrette makes about two servings, but if you have a bit more jam on hand, you can easily double this recipe: you’ll have plenty of room in your jar for more dressing!This vinaigrette is also completely customizable. Any fruity jam would taste just as great as raspberry—so if you have a bit of strawberry jam or blackberry jam on hand, still try it out. Depending on your preference, you can substitute the red-wine vinegar with balsamic vinegar or white-wine vinegar.Grab a nearly empty jam jar for this easy vinaigrette that you can make in just five minutes. Try it on top of ourGrilled Salmon Salador ourPeach Salad with Tomatoesto enjoy its balanced fruity flavor.Up next:I Made Giada De Laurentiis' Lemon & Pea Skillet Pasta—and Now It’s in My Regular Dinner RotationWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

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a collage of a mostly empty raspberry jam jar, extra virgin olive oil, and dijon mustard

There are so many things I use raspberry jam for in my everyday life. Whether I’m spreading it on toast or using it as a jelly alternative for the ultimate PB&J, the sweet preserve is a part of my routine. And I’ve been on a Brie-and-jam kick for quite some time. Paired with some multigrain crackers, it’s been one of my favorite midday snacks since the start of the year.But one day when I opened my refrigerator, I came across a tragedy: there was only a little bit of raspberry jam left, really just a coating in the jar. It quickly became clear that that wasn’t enough for my usual quick snack or sandwich. That being said, I didn’t want anything left in the jar to go to waste.Healthy Ways to Use Your Leftover Pulp from JuicingThat’s when I whipped up an easy and flavorful vinaigrette using the scraps plus items you probably already have on hand:2 teaspoons Dijon mustard2 tablespoons red-wine vinegar¼ cup extra-virgin olive oilYou can add salt and pepper to taste, and if you prefer a sweeter vinaigrette, adding a little bit of honey goes a long way. I used this as the dressing on myfavorite spinach saladthat I eat for lunch every day, and it was a game changer. I’m convinced the subtly sweet flavor would complement pretty much anything.This Easy Spinach Salad Has Just 5 Ingredients—and I Can’t Stop Making It for LunchThe best part about this? You can mix the vinaigrette ingredients together in your near-empty jar to save yourself from dirtying another dish. The vinaigrette makes about two servings, but if you have a bit more jam on hand, you can easily double this recipe: you’ll have plenty of room in your jar for more dressing!This vinaigrette is also completely customizable. Any fruity jam would taste just as great as raspberry—so if you have a bit of strawberry jam or blackberry jam on hand, still try it out. Depending on your preference, you can substitute the red-wine vinegar with balsamic vinegar or white-wine vinegar.Grab a nearly empty jam jar for this easy vinaigrette that you can make in just five minutes. Try it on top of ourGrilled Salmon Salador ourPeach Salad with Tomatoesto enjoy its balanced fruity flavor.Up next:I Made Giada De Laurentiis' Lemon & Pea Skillet Pasta—and Now It’s in My Regular Dinner RotationWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

There are so many things I use raspberry jam for in my everyday life. Whether I’m spreading it on toast or using it as a jelly alternative for the ultimate PB&J, the sweet preserve is a part of my routine. And I’ve been on a Brie-and-jam kick for quite some time. Paired with some multigrain crackers, it’s been one of my favorite midday snacks since the start of the year.But one day when I opened my refrigerator, I came across a tragedy: there was only a little bit of raspberry jam left, really just a coating in the jar. It quickly became clear that that wasn’t enough for my usual quick snack or sandwich. That being said, I didn’t want anything left in the jar to go to waste.Healthy Ways to Use Your Leftover Pulp from JuicingThat’s when I whipped up an easy and flavorful vinaigrette using the scraps plus items you probably already have on hand:2 teaspoons Dijon mustard2 tablespoons red-wine vinegar¼ cup extra-virgin olive oilYou can add salt and pepper to taste, and if you prefer a sweeter vinaigrette, adding a little bit of honey goes a long way. I used this as the dressing on myfavorite spinach saladthat I eat for lunch every day, and it was a game changer. I’m convinced the subtly sweet flavor would complement pretty much anything.This Easy Spinach Salad Has Just 5 Ingredients—and I Can’t Stop Making It for LunchThe best part about this? You can mix the vinaigrette ingredients together in your near-empty jar to save yourself from dirtying another dish. The vinaigrette makes about two servings, but if you have a bit more jam on hand, you can easily double this recipe: you’ll have plenty of room in your jar for more dressing!This vinaigrette is also completely customizable. Any fruity jam would taste just as great as raspberry—so if you have a bit of strawberry jam or blackberry jam on hand, still try it out. Depending on your preference, you can substitute the red-wine vinegar with balsamic vinegar or white-wine vinegar.Grab a nearly empty jam jar for this easy vinaigrette that you can make in just five minutes. Try it on top of ourGrilled Salmon Salador ourPeach Salad with Tomatoesto enjoy its balanced fruity flavor.Up next:I Made Giada De Laurentiis' Lemon & Pea Skillet Pasta—and Now It’s in My Regular Dinner Rotation

There are so many things I use raspberry jam for in my everyday life. Whether I’m spreading it on toast or using it as a jelly alternative for the ultimate PB&J, the sweet preserve is a part of my routine. And I’ve been on a Brie-and-jam kick for quite some time. Paired with some multigrain crackers, it’s been one of my favorite midday snacks since the start of the year.

But one day when I opened my refrigerator, I came across a tragedy: there was only a little bit of raspberry jam left, really just a coating in the jar. It quickly became clear that that wasn’t enough for my usual quick snack or sandwich. That being said, I didn’t want anything left in the jar to go to waste.

Healthy Ways to Use Your Leftover Pulp from Juicing

That’s when I whipped up an easy and flavorful vinaigrette using the scraps plus items you probably already have on hand:

You can add salt and pepper to taste, and if you prefer a sweeter vinaigrette, adding a little bit of honey goes a long way. I used this as the dressing on myfavorite spinach saladthat I eat for lunch every day, and it was a game changer. I’m convinced the subtly sweet flavor would complement pretty much anything.

This Easy Spinach Salad Has Just 5 Ingredients—and I Can’t Stop Making It for Lunch

The best part about this? You can mix the vinaigrette ingredients together in your near-empty jar to save yourself from dirtying another dish. The vinaigrette makes about two servings, but if you have a bit more jam on hand, you can easily double this recipe: you’ll have plenty of room in your jar for more dressing!

This vinaigrette is also completely customizable. Any fruity jam would taste just as great as raspberry—so if you have a bit of strawberry jam or blackberry jam on hand, still try it out. Depending on your preference, you can substitute the red-wine vinegar with balsamic vinegar or white-wine vinegar.

Grab a nearly empty jam jar for this easy vinaigrette that you can make in just five minutes. Try it on top of ourGrilled Salmon Salador ourPeach Salad with Tomatoesto enjoy its balanced fruity flavor.

Up next:I Made Giada De Laurentiis' Lemon & Pea Skillet Pasta—and Now It’s in My Regular Dinner Rotation

Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

Was this page helpful?

Thanks for your feedback!

Tell us why!OtherSubmit

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