This Strawberry Vinaigrette is everything- it’s bright, fresh, and the perfect antidote to what feels like the longest winter ever. Bring on all things spring-y!
I don’t care that it’s currently snowing/raining outside. Ok, that’s a lie. I care. I care a lot. I’m so ready for warmer weather. In the meantime, I am doing my best to ignore the cold weather and instead cook all the spring-y things in hopes that the warmer weather will show up sooner rather than later. So far it’s now working.
I get so excited when I start to see RED strawberries in the grocery store. I don’t buy fresh berries during the winter months because they tend to be tasteless and always a disappointment but as soon as April rolls around, I’m all over the red beauties! A ripe strawberry just might be my favorite fruit. Well, at least in the springtime it is!
STRAWBERRIES IN SALAD DRESSING
I know it might seem unconventional to use strawberries in a salad dressing but trust me it is delicious! This vinaigrette is bright, fresh, sharp, sweet, and pretty much everything you want in a fruity salad dressing! You can use fresh or frozen strawberries in this recipe. If you can find really ripe fresh strawberries then by all means use them. Otherwise, frozen strawberries (defrosted first) work beautifully here.
WHAT TO USE STRAWBERRY VINAIGRETTE ON
The possibilities for this strawberry vinaigrette are endless. It’s delicious drizzled on a spinach salad and also on crispy romaine. I used it as a dip for cut up celery filled with cream cheese (YUM!), and it’s out of this world on a Caprese salad. Fresh mozzarella + tomatoes + strawberries + basil + coarse salt + this dressing? Heaven!
This dressing will last in the fridge for a good month- if it will last that long! You can find the full recipe for the Strawberry Vinaigrette—> HERE. Thank you to Dixie Crystals for sponsoring this post. I’ve been a long time partner with Dixie Crystals and create many of their canning and condiment recipes- you can find all them–> HERE.
Have a wonderful week and thanks for reading! xo, Kelley
photos by Deborah DeKoff/ recipe by Mountain Mama Cooks