Strawberry Vinaigrette

By SMorrissey

Going to try it with all my leftover strawberries over a salad of mixed greens, sliced strawberries, green onions and feta cheese or romaine lettuce, goat cheese, sliced strawberries and candied pecans


Nutritional Facts

2 tablespoons equals 31 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 5 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch

Ingredients

• 1 package (16 ounces) frozen unsweetened strawberries, thawed
• 6 tablespoons lemon juice
• 1/4 cup sugar or sugar substitute
• 2 tablespoons cider vinegar
• 2 tablespoons olive oil
• 1/8 teaspoon poppy seeds

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a large bowl or jar; cover and store in the refrigerator.