Strawberry Balsamic Dressing Recipes
EMILY'S STRAWBERRY BALSAMIC SALAD
This sweet, tangy salad has lots of plate appeal with its colorful ingredients. Make the dressing in advance if you choose.
Provided by Cincy Emily
Categories Salad Green Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
- Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 15.2 g, Cholesterol 11.1 mg, Fat 23 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 4.5 g, Sodium 440.5 mg, Sugar 9.9 g
STRAWBERRIES WITH BALSAMIC VINEGAR
Steps:
- Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
- Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.
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- DRESSING: Add the strawberries, water, balsamic vinegar, shallots, mustard, honey, salt, and pepper( to taste-- I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper) to a small blender jar. Blend on high until a smooth puree is formed, about 10 seconds.
- DRESSING CONTINUED: Add in the olive oil and blend until the dressing is thickened and emulsified. Taste the vinaigrette and adjust the seasoning as desired. Transfer dressing to a jar and refrigerate until ready to serve. It is best to use the dressing the same day. Vinaigrette can be stored in an airtight container and refrigerated for up to 2 days.
- SALAD PREP: Wash and completely dry fruit. In a large bowl, add the mixed green lettuce. Top with sliced peaches, sliced strawberries, blackberries, almonds, and feta or goat cheese. Right before serving, add the desired amount of dressing to the salad (Read instruction #4 first). We use just over 1/3 of the dressing on this particular salad recipe; save leftover dressing in the fridge for up to 2 days and top other salads or veggies with it.
- MAKE AHEAD/STORAGE: If you are making this ahead of time, do not add the almonds, cheese, or dressing. Those ingredients don't sit well with this salad. Additionally, if you plan on having leftovers, only add almonds, cheese, and dressing to the portions that will get finished in the same day. Once dressed, this salad needs to be eaten promptly.
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- Optional: In a small saucepan over medium heat, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn.
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