Strawberry Vinaigrette

Two days ago it was in the 90s. I’m lucky if I’m still interested in eating when it’s that hot – often I’ll just sit and inhale a bag of chips instead. (I’m looking at YOU, Chifles!) But my kids can’t survive on chips alone, especially if I’m not willing to share. Salad to the rescue! I’m not sure when my daughters decided it was safe to consume lettuce, but I’m so glad they’ve come around. And now that my strawberry aversion has gone the way of the wind, why not combine the two? Wednesday night we enjoyed a refreshing salad of baby greens (many thanks to Fishbowl Farm), topped with sliced shallot and cold leftover chicken tenders. It may not sound like a feast, but I assure you, tossed with today’s strawberry vinaigrette it was HEAVEN. This dressing is superb. Sweet with a smidgen of tart acidity. SO MUCH FLAVOR, zero salt. And it’s even beautiful! The perfect complement to every type of salad, from greens to fruit. But don’t stop there. Try this with grilled meat, even drizzled over pound cake. Mmm!

Adapted from Simply in Season.

Yields about 1 1/2 cups.

SODIUM CONTENT: scant trace per 2 T. serving


1 c. sliced fresh strawberries
4 t. rice vinegar (plain, unflavored)
4 t. freshly squeezed lemon juice
1 T. sugar
1 1/2 t. honey
1/8 t. garlic powder
1/8 t. onion powder
1/8 t. dried basil
1/8 t. freshly ground black pepper
1/4 c. olive oil


Place the sliced strawberries into a blender or food processor, secure lid and process until smooth. Add the remaining ingredients EXCEPT oil and blend. Gradually add the oil while blending on low speed. Use immediately or store in an airtight container in the refrigerator. Use within 2 days.

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6 Responses to Strawberry Vinaigrette

  1. Sounds perfect for the temperatures we’ve had here recently, too, Dishy!
    (And what amazing lighting in that shot! The vinaigrette is glistening *ting*!)

  2. Christy says:

    It’s much milder today, but the earlier part of the week was sweltering! I take no credit for the lighting – all thanks to mother nature. I took the pic that evening right before diving in. So good!

  3. shambo says:

    Thanks for the recipe. We’ve got wonderful strawberries now at our local farmers markets. We’re having a cool spell here in the Sacramento area. It’s only in the 80s. Eventually it’ll get hot, though. When that happens, I’ll be grateful for days in the low 90s. Once it gets beyond 102, I’m hardly able to function.

  4. Christy says:

    I was just visiting you, Shambo!

    Glad to hear it’s comfortable in Sacramento. Here in Maine it’s gorgeous. Good thing too; lots of outdoor activities planned for the weekend. You will enjoy this dressing, I’m certain. It’s so easy to make, so delicious, and keeps well for a couple days giving you ample time to enjoy it. We had it again last night on some arugula mix and it made a nice contrast to the peppery kick.

  5. Mmmmm . . . pound cake salad.

    Even I wouldn’t mind that.

  6. Christy says:

    Just add some whipped cream and sliced strawberries and you’ve got yourself a chi-chi strawberry shortcake!

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