Bruegger's Strawberry Vinaigrette
This dressing is best if blended just before serving as it has a pretty, bright pink, creamy appearance, but can be made and stored up to 3 days.
Makes 1 and 1/2 cup dressing.
- 1/2 cup red wine vinegar
- 3 tablespoons lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- Pinch ground black pepper
- 1 cup olive oil
- 10-12 (about 6 oz.) medium fresh strawberries
- 2 ice cubes
Whisk red wine vinegar, lemon juice, honey, salt, black pepper and olive oil in a glass or stainless steel bowl until well blended. Set aside.
Wash, de-stem and dry strawberries.
Place the strawberries in a blender. Add red wine vinaigrette mixture. Add 2 ice cubes. Blend on a low setting to combine, then pulse on high for 10 seconds. (You may need a spatula to scrape down the sides of the blender as the mixture thickens with blending.)
The finished vinaigrette will initially look light pink and creamy, but will separate over time and should be shaken before it is used.
Variations: The red wine vinegar mixture can be used alone as a red wine vinaigrette, or as a base for other dressings. Try replacing strawberries with 6 oz seeded watermelon for a watermelon vinaigrette.