Strawberry Vinaigrette Recipe
I enjoy using strawberries in a variety of ways, including featuring them in this pretty, sweet-tart dressing. —Carolyn McMunn, San Angelo, Texas
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 20
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup sugar
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 package (16 ounces) frozen unsweetened strawberries thawed
- 6 tablespoons lemon juice
- 1/8 teaspoon poppy seeds
- Carbohydrate 0.206964625560431 g
- Cholesterol 0 mg
- Fat 0.344773000144734 g
- Fiber 0.0125625001622295 g
- Protein 0.0118407500245897 g
- Saturated Fat 0.0473924750199849 g
- Serving Size 1 1 serving (5g)
- Sodium 697.703072838574 mg
- Sugar 0.194402125398201 g
- Trans Fat 0.00957560000391949 g
- Calories 4 calories
Directions Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a large bowl or jar; cover and store in the refrigerator. Yield: 2-1/2 cups. Originally published as Strawberry Vinaigrette in Taste of Home June/July 2006, p12 Nutritional Facts 2 tablespoons equals 31 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 5 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch. Print Add to Recipe Box Email a Friend
