Strawberry Vinaigrette Recipe -
Strawberry Vinaigrette Recipe
  • READY IN 5 mins

Strawberry Vinaigrette

Recipe by  

"A perfect dressing to pour over a spinach salad with fresh strawberries, toasted almonds and crumbled blue cheese! Mmm!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins

    5 mins


  1. In a blender or food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper, tarragon and sugar. Blend until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2006

I followed recipe,but didn't have tarragon and i omitted salt because i am on a low salt diet.This still came out fabulous my family loved. Next ime will try with tarragon

Most Helpful Critical Review
Apr 27, 2009

I honestly have to say this was the worst recipe for a vinagrette i've ever seen....the balance of oil to vinegar is completely! i tried it just for the hell of it and as i thought...... you need at least 1/4-1/3 cup vinegar.

Jul 18, 2008

This vinaigrette came out tasting VERY olive-oily: nothing like a vinaigrette. It was thick like a ranch dressing, but without any flavor other than olive oil.

Feb 20, 2009

Very good! I pureed frozen strawberries and added much more balsamic (too much olive oil taste) and omitted the spices with the exception of black pepper. Delicious!

Mar 30, 2006

Very nice ! Great on our spinach salad. We skipped the blue cheese. But really enjoyed this dressing. very 'Springy'. THANKS!

Dec 30, 2008

Excellent and simple. I adjusted the recipe to make it even easier. I chopped a pint of strawberries, added 2 packets of sweet and low and a little water. Let it soak over night and served it on a bed of baby leaf spinach. It was delicious. My non-vegetable eating boyfriend even loved it!

Jan 22, 2010

This is the first dressing I've ever made. Tried it last night to pour over a salad with candied almonds, oranges and strawberry flavored dried cranberries. After reading some of the reviews, I altered the recipe a bit. I made the ratio of oil to vinegar 3:1 (Joy of Cooking) and added 2 TB of honey to delay the separation of the emulsified ingredients. It did not turn out very liquid; more like a dressing than a vinaigrette, but man was it delicious. It got 12 thumbs up among our party of 6. Five stars with the corrected ratios.

Jul 17, 2006

This was a little thick for a vin. i added my own stuff to it to make it more like salad dressing and less like a puree.


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  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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