This fresh spring variation on raspberry vinaigrette makes a low fat, high taste topping for salads. Let it elevate a salad into a special-occasion meal by serving it over Red Sails lettuce, grated carrots, chickpeas, green onions, and raisins — topped with strawberry slices — as shown.
Active time: 5 minutes. Total time: 5 minutes. Makes 5 servings, two tablespoons each.
6 large strawberries, about 120 grams
2 tablespoons olive oil
1 tablespoon balsamic vinegar
- Rinse and hull strawberries (remove the leaves and where they attach to the berries).
- Combine all ingredients in a blender or food processor fitted with the steel blade. Process until smooth.
- Serve within an hour or refrigerate. Keeps refrigerated for two or three days, but best served immediately.
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