Cindis Strawberry Vinaigrette Dressing Recipes

Steps:

• 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.

Steps:

• Combine apple cider vinegar, strawberry puree, and honey in a mini blender; blend until smooth. Pour into a glass container and add poppy seeds. Let rest on counter for an hour for flavors to marinate, then store in fridge.

Steps:

• In a bowl, jar, or a glass measuring cup, add all the above ingredients; mix by stirring with a spoon.
• If desired, add a 1/2 teaspoon of poppy seeds to the dressing; stir to mix.
• Serve dressing immediately with your favorite salad fixings, or refrigerate until ready to serve.
• This almost makes 1 cup of dressing (about 7/8's of a cup).
• *Note: When I prepared this vinaigrette dressing, I originally used a home-cooked strawberry jam, which I had prepared with a light powdered pectin, SURE JELL (in the pink box), but today I made this dressing using Ball Instant Fruit Pectin, it's a no-cooked strawberry jam. Both are great for this recipe.
• I enjoy this dressing served over a bed of spinach, along with chopped smoked honey-turkey deli meat, hard boiled egg slices, and chunks of fresh pineapple. I've also enjoyed this served with a mixture of red lettuce, leafy green lettuce, fresh blueberries, canned pineapple chunks, mandarin oranges, slices of red onion, and pecan halves. And today I enjoyed the dressing over baby romaine lettuce, along with mandarin oranges, canned pineapple chunks, and sliced almonds.

Steps:

• Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth.

Steps:

• Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

Steps:

• 1. In a bowl, jar, or a glass measuring cup, add all the above ingredients; mix by stirring with a spoon.
• 2. If desired, add a 1/2 teaspoon of poppy seeds to the dressing; stir to mix.
• 3. Serve dressing immediately with your favorite salad fixings, or refrigerate until ready to serve.
• 4. *Note: When I prepared this vinaigrette dressing, I originally used a home-cooked strawberry jam, which I had prepared with a light powdered pectin, SURE JELL (in the pink box), but today I made this dressing using Ball Instant Fruit Pectin, it's a no-cooked strawberry jam. Both are great for this recipe.
• 5. Also: I enjoy this dressing served over a bed of spinach, along with chopped smoked honey-turkey deli meat, hard boiled egg slices, and chunks of fresh pineapple. I've also enjoyed this served with a mixture of red lettuce, leafy green lettuce, fresh blueberries, canned pineapple chunks, mandarin oranges, slices of red onion, and pecan halves. And I've even enjoyed the dressing over baby romaine lettuce, along with mandarin oranges, canned pineapple chunks, and sliced almonds.

Steps:

• Place the strawberries in a blender.
• Cover and process until smooth.
• Add lemon juice and sugar.
• While processing, gradually add vinegar and oil in a steady stream and process until thickened.
• Stir in poppy seeds.
• Place in a jar and refrigerate until serving time.