Strawberry Balsamic Vinegar Dressing

This strawberry balsamic vinegar recipe adds the perfect punch to summer dishes—simple to make and way tastier than store-bought.

Course Salad

Cuisine American

Keyword salad dressing, strawberries, vinaigrette

Prep Time 5

Mixing Time 3

Total Time 8

Servings 2 tbsp

Calories 270kcal

1 cup of sliced strawberries
¼ cup balsamic vinegar
1 tsp dijon mustard
2 tbsp extra virgin olive oil
1 tbsp honey add a little more if needed, depends on the sweetness of the strawberries
1 tbsp finely chopped shallots
2 tsp fresh lemon thyme or ½ tsp dried thyme
¼ tsp fresh ground pepper
a pinch of kosher salt

Add all ingredients to the blender and blend until all ingredients are combined.

Heat oven to 350 degrees.
Line a baking sheet with parchment paper and evenly spread 2 cups of chopped pecans on baking sheet.
Mist with cooking oil and toss to coat. Toast for 5-10 minutes, stirring half way through. (cooking time may vary)

Preheat oven to 350 degrees.
Cut bread into cubes.
In a large mixing bowl add bread cubes and drizzle olive oil or melted butter over the bread cubes.
Then add Italian seasoning. Toss bread cubes with tongs until evenly coated. Taste a bread cube and make sure it is seasoned to your taste!
Add more seasoning as needed.
Place bread cubes on a cookie sheet covered with parchment paper and cook for about 15-20 minutes or until crispy, dry and golden brown (cooking time may vary).
Stir croutons half way through cooking.

I used fresh romaine and baby spinach.
Garnish salad with additional strawberry slices, toasted pecans, and homemade croutons.
Next drizzle the strawberry balsamic vinaigrette over the salad and enjoy!

Store the dressing in an airtight container or jar in the refrigerator for up to 2 weeks.

Before use, shake the dressing well to ensure it is properly mixed and emulsified.