Fresh Strawberry Dressing

4 Reviews
From: EatingWell Magazine Spring 2003

Pureed strawberries make a distinctive base for a colorful salad dressing with a creamy consistency, and you still get the nutritional benefits—fiber, vitamin C, heart-healthy phytonutrients—of eating the whole berries.

Ingredients 12 servings

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  • 1 cup strawberries, (6 large berries), rinsed, hulled and sliced
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon freshly ground pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons almond oil, (see Note) or canola oil

Preparation

  • Active

  • Ready In

  1. Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Note: Almond oil is an unrefined oil pressed from almonds. You can find it in many supermarkets and natural-foods stores. Store it in the refrigerator.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 27 calories; 2 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 2 IU vitamin A; 8 mg vitamin C; 3 mg calcium; 0 mg iron; 49 mg sodium; 25 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

Reviews 4

February 11, 2016
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By: EatingWell User
tasty but thick I'm always trying to find good homemade dressing recipes. I thought this one fit the bill since I had strawberries in the fridge. If you are a fan of thick dressings, this one's for you. It did not have enough tartness for me. Also, I used honey and it seemed too sweet. I would recommend making it without the sweetener, tasting it, then adjusting. Pros: easy to make with simple ingredients Cons: alot depends on the sweetness of the strawberries
July 29, 2010
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By: EatingWell User
This recipe is awesome! I add a little water to thin it out and use it as my regular salad dressing,
May 19, 2010
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By: EatingWell User
This dressing was really quick and quick to make. Rave reviews from guests and requests for the recipe.
April 04, 2010
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By: EatingWell User
Was a hit at Easter dinner. Didn't have almond oil, so used canola, but threw a handful of almonds into the blender. Also used honey instead of sugar. Topped the salad with shreds of asiago cheese. Yum.