Strawberry Balsamic Vinaigrette

by Mike Bradley

Sorry for the brief hiatus, folks! We have been busy with our “Chopped Challenge” – check out the results over on our Facebook page or Instagram.

This will be a very short post but a very important one. If you’re anything like me then you need a bit of encouragement to eat salad. This dressing definitely helps me enjoy salad more than usual.

There’s a great salad we put together to go with this dressing but I think it’ll go great on any salad. For ours, we used:

  • Mix of baby spinach and iceberg lettuce
  • Crumbled bacon
  • Crumbled goat cheese
  • Dried cranberries
  • Candied pecans

We also thought salmon would go well with this combination. We felt that a good balance of sweet and salty in the salad made the strawberry dressing really pop. The dressing is simple to make, no preservatives and perfect for summertime. Enjoy!

Strawberry Balsamic Vinaigrette Recipe


  • 10-12 fresh strawberries, puréed
  • 1/4-1/3 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 2 large leaves of fresh basil, finely chopped


  1. Purée the strawberries. Strain all the juice from the strawberry purée that you can in a fine mesh strainer over a medium sized bowl. This is a bit tedious and takes awhile, but it’s worth it because no one wants strawberry seeds in their salad dressing.
  1. Add around 1/4-1/3 cup of balsamic vinegar to the strawberry juice. Taste as you go for a couple of reasons. First, strawberries are all different sizes and the amount of juice you get will vary. Second, not all balsamic vinegar is made equal. So taste the mix for your own sweet spot.
  2. Add salt, sugar and fresh basil. Stir well then serve on your favorite salad. Leftover dressing should be covered and stored in the refrigerator for about 7-10 days.

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