After compiling all the salad dressings I’ve shared in the past, I was inspired to add to the list – and what a way to do it! This Rhubarb Chutney Salad Dressing scores on a couple of levels:
- It uses my home-canned Spicy Rhubarb Chutney - it’s always fun for me to use what I’ve grown, harvested, and preserved as a basis for another recipe.
- It’s awesome – as in sweet, tangy, and slightly spicy. Seriously, we’ve had it on regular green salads (yum) and a turkey-cranberry-feta salad (yes, please) and I’m waiting for some leftover chicken to make a chicken salad with it – doesn’t that seem like a great combination?
Since it’s mixed in a blender or food processor, it emulsifies into a creamy dressing – without any added mayo, cream, or yogurt. So this is a tasty option for those of you needing to be dairy-free.
Me? I’m just happy to have another dressing choice – and to have another way to enjoy our Rhubarb Chutney.
Oh, and if you didn’t make any rhubarb chutney last year, put it on your list to make this year for sure (it also manages to take a normal pork chop to a whole other level – I don’t know how, it just does), but you could use another chutney to make the dressing – I bet Addictive Tomato Chutney would make a great dressing. I just don’t want to try it, ’cause that would mean I’d have less to eat on all the things I now have to have it with!PRINT
Rhubarb Chutney Salad Dressing
- 1 clove garlic, minced
- 1/4 c. rhubarb chutney (or chutney of choice)
- 1 Tb. Dijon mustard
- 1 Tb. apple cider vinegar
- 1/8 tsp. cayenne or Sriracha (or to taste for a slightly spicy dressing)- optional
- 1/3 c. olive or walnut oil
- Combine the first five ingredients in a blender or food processor.
- Drizzle in the oil with the motor running, until the oil is completely incorporated.
- Will keep, refrigerated, for about 2 weeks.
Makes about 1/2 cup.