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Friday
May062011

Strawberry Vinaigrette

This fresh spring variation on raspberry vinaigrette makes a low fat, high taste topping for salads. Let it elevate a salad into a special-occasion meal by serving it over Red Sails lettuce, grated carrots, chickpeas, green onions, and raisins — topped with strawberry slices — as shown.

 strawberry chickpea salad with strawberry vinaigrette, green onions, Red Sails lettuce, grated carrots, and raisins

Active time: 5 minutes. Total time: 5 minutes. Makes 5 servings, two tablespoons each.

Ingredients

6 large strawberries, about 120 grams
2 tablespoons olive oil
1 tablespoon balsamic vinegar
pinch salt

Method

  1. Rinse and hull strawberries (remove the leaves and where they attach to the berries). 
  2. Combine all ingredients in a blender or food processor fitted with the steel blade. Process until smooth.
  3. Serve within an hour or refrigerate. Keeps refrigerated for two or three days, but best served immediately.

 

Reader Comments (1)

This stuff is really good.

May 6, 2011 | Unregistered CommenterHogarth Hughes
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