Spring, you’re such a tease! You show us beautiful, sunny days so we start putting long-sleeved shirts into boxes and digging out flip flops. Then, the sun stops. The rain shows up and douses us with enough to flood the streets and make everything decidedly soggy. You drown the new plants that went out during those sunny days and crush all hope that summer will ever come.
I’m so over your craziness, Spring.
Despite the lack of sunshine, I’m still craving salads. That bag of spinach in my fridge calls out to me, begging to be wrapped in a fruity vinaigrette and maybe sprinkled with a bit of cheese or some toasted nuts. But I never have salad dressing in the fridge. On the rare occasion that I buy salad dressing, it is always over priced and never used before it goes bad. And it never tastes quite the way I want it to.
But then, I made this and everything changed.
I sort of inhaled the first salad with this dressing without thinking to take a picture until it was too late. Rex was begging to eat it by the spoonful.
A vinaigrette that’s not over done. It’s light and mild and sweet. It is the promise of summer in a jar. I hope you enjoy it as much as I do.
Adapted from Keeper of the Home’s Raspberry Vinaigrette
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1/4 cup frozen strawberries, thawed for 30-45 seconds in the microwave
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 cup grapeseed oil (or other neutral oil)
- 1 tablespoon honey (or to taste)
Add all ingredients to a food processor and blend until smooth. Store in the refrigerator.
Makes approximately 1 pint (2 cups).