This light, fresh savory strawberry salad dressing is a great choice for most any salad. Easy and so delicious. Does that sound weird? Savory strawberry salad dressing? Maybe a little, but you’ve got to try this. It’s a little strawberry sweet, a little balsamic tangy, a touch of hot mustard exciting, and it’s all coming together in this creamy, all-natural dressing. Your salad is begging you to make this. I literally licked my plate clean when I had it last night. It’s nice when strawberries are in season and we can get them for good prices and throw them around in all kinds of deliciousness. I got these to go in my strawberry peach smoothies, but I got too many. Like, a whole extra flat too many. So I decided this was the time to perfect a strawberry salad dressing I really like. I’ve tried many times and always felt they were too sweet or too vinegary, but this time I got it just right. Ooh, I can’t wait for you to try it!! It’s really easy to make. Nuke some strawberries so they get all super juicy, and blend them with some non-nuked berries for a fresh and tart meets super sweet strawberry thing. Then blend in some savory goodness like English mustard, balsamic, a little garlic and a pinch of rosemary. Oh, and a shot of olive oil and maple syrup. It’s delectable. My mom even loved it, and she’s usually a Ranch type of gal. And she’s mentioned how she wants it again at least twice since she’s had it.
If a vegan, clean, all-natural savory strawberry salad dressing can convert a Ranch gal…I think it’s pretty good. 🙂
Eat Healthy Eat Happy
Savory Strawberry Salad Dressing is creamy, a little tangy, a little sweet and a whole lot good.
5 minPrep Time
5 minCook Time
10 minTotal Time
- 1 1/2 c hulled strawberries
- 2 Tbs balsamic vinegar
- 1/4 c olive oil
- 1 Tbs hot mustard (I used Chinese but English and Dijon are similar)
- 1 Tbs maple syrup
- 1 clove garlic, minced
- 1/4 tsp salt
- pinch dried rosemary
- black pepper to taste
- Microwave 1 cup of the strawberries for about 3 minutes. Combine the cooked and raw berries and the rest of the ingredients in a blender or food processor and process until smooth and creamy.
- Store in a covered container in the fridge for up to a week.
Here’s a pinnable:
I love this dressing so much I created a salad to go with it. Seriously – three ingredients. With a dressing this good, you don’t need more. Here it is if you want to check it out:
Big hugs, and have a great weekend! ~Gin