If you’re like me, it’s hard to resist just about anything made with berries…especially strawberries. Strawberries continue to be the most requested fruit in my household. It’s hard to keep a container from being eaten the moment they’re brought into the house!
As summertime approaches, I have a wonderful recipe for strawberry vinaigrette that is sure to please many palates. This dressing pairs well with a salad of baby spinach, thinly sliced onions, raw walnuts, and a protein choice, such as chicken or grilled ham. You may even want to add some poppy seeds to make a strawberry poppy seed version. There are so many possibilities for this dressing, so let your imaginations run wild!
The recipe that I’ve listed below calls for thawed, previously frozen strawberries, but if you have fresh strawberries on hand, by all means use them. I find it convenient to buy frozen, organic strawberries and keep them in the freezer until needed. A quick defrost for around 5 minutes on 30% power in the microwave is all that’s needed if you’re in a hurry.
1 package frozen strawberries, thawed
2 large lemons, juiced
4 tablespoons Steviva Blend
2 tablespoons Bragg’s apple cider vinegar
2 tablespoons olive oil
Purée the strawberries in a blender. Next, add lemon juice and Steviva Blend. Continue to purée. Slowly add in vinegar and then oil until well blended.