We recently picked A LOT of strawberries (18 1/2 pounds!), with the intention of going back for more within the week. (It’s hard to pass up the excellent u-pick price of $1.60 per pound!) I had already planned to make salad for dinner recently, so I thought, ‘why not make strawberry salad dressing?’ And I loved it! My husband enjoyed it as well, as did one of my kids. I think the other two would have liked it had they actually given it a chance. My daughter decided she wanted to eat her salad plain (no matter how many times I told her the strawberry dressing would be more exciting) and my other boy didn’t touch his salad at all. They’ll all eat salad when I make homemade ranch dressing, but I’ve yet to find a recipe that I love and I think is worth sharing. I’ll keep trying, though! So, for now, here is my delicious fresh strawberry salad dressing.
Fresh Organic Strawberry Salad Dressing
(Recipe Adapted from Whole Lifestyle Nutrition)
- 1/2 cup (or more) fresh organic strawberry puree
- 1 T organic balsamic vinegar
- 1 T organic cane sugar (I’ll probably try honey next time)
- 2 T organic extra virgin olive oil
- 3 “twists” Himalayan pink salt (or substitute regular salt)
Puree fresh strawberries in a blender, add remaining ingredients, then blend again. Serve immediately or let chill in the refrigerator until ready to use. Pour over salad and enjoy!
The salad pictured above was an organic blend of lettuces (plus some spinach from our garden), chopped carrots, mushrooms, tomatoes, cucumbers, and diced turkey (I cut it myself). I served it with a piece of my gluten-free banana bread. Made for a nice summer-evening dinner!
I have one of these OXO Salad Dressing Shakers to mix, serve, and store my homemade salad dressings in and I use it quite frequently.
To see what else I did with those 18 1/2 pounds of strawberries, check out my post: Five Ways to use Freshly Picked Strawberries.
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