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Fresh Strawberry Dressing
Pureed strawberries make a distinctive base for a colorful salad dressing with a creamy consistency, and you still get the nutritional benefits-fiber, vitamin C, heart-healthy phytonutrients-of eating the whole berries.
Servings: about 3/4 cup
strawberries, (6 large berries), rinsed, hulled and sliced
freshly ground pepper
almond oil, (see Note) or canola oil
Place strawberries, vinegar
, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth.
Note: Almond oil is an unrefined oil pressed from almonds
. You can find it in many supermarkets and natural-foods stores. Store it in the refrigerator.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Calories 26, Total Fat 2 g, Monounsaturated Fat 2 g, Sodium 49 mg, Carbohydrate 1 g, Potassium 20 mg. Exchanges: Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet
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