“I will be indebted to you forever” writes:
I love salad but I cannot seem to find a salad dressing that is both healthy and delicious. What recipes would you recommend for a basic vinaigrette or oil-based Italian dressing?
Oh yes, my friend, you will be indebted to me forever after you try this salad dressing recipe! I just invented it a couple of days ago and have been dying to share. Since it uses strawberry puree in place of most of the oil, it only has 38 calories and 2 grams of fat per (2 Tbs) serving.
Strawberry Balsamic Dressing
10 oz bag of frozen organic strawberries, pureed (yields 1 1/4 cup - I wouldn’t waste fresh strawberries on this; frozen tastes just fine!)
1/4 c balsamic vinegar
2 Tbs grapeseed oil (you can reduce to one or even omit; you’ll just lose the creamy mouth-feel of the dressing)
1 1/2 Tbs honey
salt and pepper to taste (I used about 1/4 tsp salt and about 6 turns on my pepper mill)
Puree the strawberries (it helps to thaw them in the microwave a bit) in a blender, food processor, or with my favorite kitchen tool - the immersion blender.
Add the rest of the ingredients and taste as you go - particularly with the honey. Your balsamic might be more or less acidic than mine, your strawberries sweeter…so adjust accordingly. Mine ends up with this gorgeous, almost caramelized sugar flavor; that’s what you should aim for. You should get about twelve 2-tablespoon servings, but only if you resist the urge to drink it straight out of the blender!
So far, I’ve only just poured this on my spring greens and young spinach and called it good. But if you really want to take it over the top, add chunks of feta cheese and some candied walnuts. Mmmm!