We’re taking the season’s freshest strawberries and blitzing them into a sweet, tangy dressing for all your favorite summer salads!
There are many things that far exceed expectations when made at home as opposed to being store bought. Coming in at the top of that list is salad dressing.
Whether you prefer vinaigrettes or creamy dressings- from Caesar to Ranch, you cannot deny the superiority of flavor that fresh ingredients bring to the table.
Let’s take for instance, strawberry dressing. Whenever I find strawberry dressing in a bottle, it’s watery and rust colored. They throw some seeds in to make it look all-natural, but we all know it isn’t. Now, when you compare that to the one we’ve made today, with simple, minimal- and most importantly, truly all-natural ingredients- you get a creamy vinaigrette boasting of a soft pink hue.
It takes only minutes to make and will last you through a week’s worth of salads. Now, why would you ever buy again?
I don’t like to call myself a picky eater because I’ll try anything at least once…but when it comes to salads, I’m still hard to please.
There is something however about summer, that just invites a cool, refreshing plate of greens. I barely even recognized myself- the girl who could and would happily indulge in a burger or steak every night if she could, suddenly had a craving for salad greens and cool, creamy dressing.
So, let’s break down this salad and the dressing:
I may consider salads a summer food, but there are salads for every season and I find that really interesting. What you won’t necessarily find in this salad are winter fruits like pears or dried cranberries, I’ve swapped toasted nuts for seasoned croutons, and fancied it up with a sophisticated but simple Strawberry Vinaigrette.
There are only a handful of ingredients in today’s recipe, and I combined them all in a single serve blender. After a few pulses, I was left with a dressing that reminded me more of strawberry milkshake (and no in case you were curious, this is completely dairy free).
The dressing itself is super versatile and because it’s creamy you can even serve it as a dip for your favorite veggies. I suggest chilling it in the refrigerator until ready to use. It tastes even better slightly chilled.
Reserve some strawberries for your salad, toss in cucumbers for an extra burst of hydration, and sweet cherry tomatoes. It’s crisp, it’s refreshing, and so, so satisfying.
Give your summer salads an added touch of elegance with this homemade vinaigrette.Print