Strawberry Balsamic Vinaigrette
This Strawberry Balsamic Vinaigrette is bursting with tangy, fruity flavors and a touch of sweetness from the fresh strawberries and honey. Made in just 5 minutes with a food processor, this homemade dressing doubles as a marinade or dipping oil. It's perfect for all of your favorite summer dishes!
Servings 24 tablespoons
Calories 67kcal
Equipment
Ingredients
- 5-6 large (about 1 cup sliced) strawberries thoroughly rinsed and hulled
- ¼ cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 clove garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup extra virgin olive oil
Instructions
- In the bowl of a food processor, combine the strawberries, balsamic vinegar, dijon mustard, honey, minced garlic, kosher salt, and black pepper. Pulse together until the strawberries are completely pureed and no large pieces remain.5-6 large (about 1 cup sliced) strawberries, ¼ cup balsamic vinegar, 1 tablespoon dijon mustard, 1 tablespoon honey, 1 clove garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- With the food processor running on low speed, gradually stream in the extra virgin olive oil. Continue processing until the mixture is smooth and emulsified.¾ cup extra virgin olive oil
- Use the vinaigrette immediately, or transfer it to a glass jar or bowl with a tight-fitting lid for storage. Store in the refrigerator for up to one week. If storing, shake the jar or whisk the vinaigrette in the bowl before serving to re-emulsify it.
Notes
- Storage: Store the vinaigrette in an airtight container in the refrigerator for up to one week.
Nutrition
Serving: 1tablespoon | Calories: 67kcal | Carbohydrates: 1.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 28mg | Potassium: 12mg | Sugar: 1.5g | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.1mg
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