Strawberry Balsamic Vinaigrette

I have a new favorite dressing. It takes some planning, and I can’t just whip it up out of my cupboard like my zesty italian dressing, but still pretty simple.

I had it over my quinoa, edamame salad and everyone loved it. So happy! I hope you like it too!

First you start off with a pound of fresh strawberries. Wash ’em, trim em’ halve ’em. Put them in a small pot, add sugar, salt and water and cook on medium heat.
Once they are broken down and soft, and leaked out their juices, hit it with the immersion blender until smooth.
Even then, it’s still not smooth enough! Strain that baby into a bowl. Let it cool down to the touch. Or cooler.
Add seasoning, balsamic vinegar and olive oil. Whisk until incorporated. And delicious.

Store in an airtight container for up to two weeks. Yeah, right. Like it will last that long 😉
1 lb Fresh Strawberries, stems removed, chopped
1 tsp of sugar
a pinch of salt
2 tbsp olive oil
1/2 tbsp balsamic vinegar
1/2 bag of Good Seasons Italian Dressing mix

Directions:
In a small pot over medium heat, stir strawberries, sugar, salt and water over medium heat. When juices release and strawberries are soft, remove from heat. Blend with an immersion blender (or transfer to a blender) and pulse until smooth.

Strain into a bowl. Let cool. Whisk in the rest of the ingredients. Store in fridge in an airtight container for up to two weeks. Enjoy over salad!

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