Strawberries are coming back in season, and have been on sale quite frequently. It’s been one of my go-to shopping items for the past couple of weeks. Plus, I’m totally guilty of making chocolate-dipped strawberries as a quick dessert, too. This salad dressing is easy to put together, mix all the ingredients in a blender or food processor, to really puree the strawberries to make this tasty vinaigrette. I have made it with champagne white vinegar that I found at Trader Joe’s and that gave an extra sweet tang to it. I also made it with regular red wine vinegar, and it was just as tasty. Whatever vinegar you have on hand, it will make for one addicting vinaigrette.
Light, sweet, and fresh. I love it served over a bed of spinach with fresh sliced strawberries, slivered red onions, pumpkin seeds and crumbled goat cheese.
Strawberry-Poppyseed Vinaigrette
Adapted from Cheeky Kitchen
Printable Recipe:
Ingredients:1 clove garlic
1 heaping tablespoon, slice of a small red onion
1/4 cup sugar
1/4 cup fresh strawberries (or raspberries)
1/3 white balsamic vinegar (or white vinegar)
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
1 tablespoon poppyseeds
Preparation:
Place all ingredients (except poppyseeds) into a small food processor or blender. Blend until entirely pureed. Stir in poppyseeds.
Serve immediately over your favorite salad or store for up to 48 hours.
Yield: 2 cups of vinaigrette
Review: Absolutely one of my favorite vinaigrettes to make during strawberry season. Add some grilled chicken for extra protein to make it a light and healthy lunch. This might make for a great addition to your Easter brunch/dinner menu as well!
Side Note: When food styling salad dressings, don’t dress the salad entirely. You want to capture the essence of the dressing, so lightly spoon it over your salad. This vinaigrette looks absolutely gorgeous all by itself when lightly spooned over on top, and the spinach won’t look wilted when taking pictures. (Another tip I learned from food styling!)
