Cindi'S Strawberry Vinaigrette Dressing - cooking recipe

Ingredients

9 tablespoons strawberry jam (*See note)
4 1/2 tablespoons white wine vinegar or 4 1/2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 teaspoon sugar
1/16 teaspoon salt (or just a pinch)
additional add in - 1/2 teaspoon poppy seed (optional)

Preparation

In a bowl, jar, or a glass measuring cup, add all the above ingredients; mix by stirring with a spoon.
If desired, add a 1/2 teaspoon of poppy seeds to the dressing; stir to mix.
Serve dressing immediately with your favorite salad fixings, or refrigerate until ready to serve.
This almost makes 1 cup of dressing (about 7/8's of a cup).
*Note: When I prepared this vinaigrette dressing, I originally used a home-cooked strawberry jam, which I had prepared with a light powdered pectin, SURE JELL (in the pink box), but today I made this dressing using Ball Instant Fruit Pectin, it's a no-cooked strawberry jam. Both are great for this recipe.
I enjoy this dressing served over a bed of spinach, along with chopped smoked honey-turkey deli meat, hard boiled egg slices, and chunks of fresh pineapple. I've also enjoyed this served with a mixture of red lettuce, leafy green lettuce, fresh blueberries, canned pineapple chunks, mandarin oranges, slices of red onion, and pecan halves. And today I enjoyed the dressing over baby romaine lettuce, along with mandarin oranges, canned pineapple chunks, and sliced almonds.