Frozen strawberries, balsamic and rosemary combined to create a delicious salad dressing. You can adjust the sweetness according to your preferences, but I left ours fairly tangy. I served this over a simple Grape and Candied Walnut Salad and it was an excellent pairing.
I have to tell you that I was so excited to try making a strawberry dressing, I started scribbling down ideas for ingredients a couple days ago. I made this meal and later, as I was writing this post, I remembered that my friend, Donna, had made a strawberry salad a while back.
I went to check and see how she had made her dressing and I burst out laughing. My dressing is almost identical to hers! Apparently, my brain had read and retained more than I thought.
So, I’m happy to credit her for my inspiration. Be sure to check out her Strawberry and Mozarella Salad for the next time fresh berries are in season. I can’t wait to try it.Get New Recipessent to your inbox!Sign me up!We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Strawberry Vinaigrette
Recipe adapted from and with thanks to The Slow Roasted ItalianSavePinPrintReview
Ingredients
- ▢8 ounces frozen strawberries thawed – I’m sure this would be awesome with fresh berries, but craving them in October meant that frozen berries were the best option this time
- ▢1/4 cup extra virgin olive oil
- ▢1/4 cup white balsamic vinegar you can use regular balsamic; however the dressing will be a lovely shade of brown – much like this one
- ▢2 tablespoons freshly squeezed orange juice I’m sure store bought would work fine as well
- ▢1 tablespoon honey
- ▢1/4 teaspoon fresh rosemary leaves chopped
- ▢1/4 teaspoon kosher salt
- ▢1/8 teaspoon freshly cracked pepper
Instructions
- Layer all ingredients into the blender in the order listed. Puree for a minute or two, until dressing is smooth and thickened.
