Active Time: 10 MinsTotal Time10 Mins
Yield: About 1 cup
This sweet-tart vinaigrette, made with pureed strawberries, honey, and apple cider vinegar, is a delicious accompaniment to a simple tossed salad. While you can make the dressing with perfectly ripe berries, this recipe is a smart way to make good use of that handful of berries that is a little past its prime, or bruised. (Because the berries are pureed in the dressing, it doesn’t matter if they are a little overripe. Just avoid any brown or moldy spots.) Toss this Strawberry Vinaigrette over mixed greens, or use it to dress a heartier salad of mixed greens, grilled chicken, crumbled goat cheese, sliced strawberries, and toasted almonds.
- 1 cup strawberries, stemmed and chopped
- 2 tablespoons honey
- 5 tablespoons apple cider vinegar
- 1/3 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
How to Make It
Combine the chopped strawberries, honey, apple cider vinegar, olive oil, salt, and pepper in the bowl of a food processor or blender and puree until very smooth, about 2 minutes. Serve immediately or store in the refrigerator up to 2 days.
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