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You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~Tangy-Sweet Strawberry White-Balsamic Vinaigrette~

IMG_6772Strawberries are no stranger to salads -- spinach and strawberry salads with poppyseed dressing were trendy on restaurant menus in the 1970's.  Those salads caused me to experiment with strawberries, when appropriate, in place of tomatoes, in salad recipes using a variety of other greens and proteins too.  It was only natural that I would experiment with sweet and savory salad dressings containing strawberries too.  This vinaigrette recipe is the one that captured my strawberry loving heart.  My Strawberry, Steak, Blue-Cheese and Arugula Salad (pictured in the background), is not only perfect for Spring, it's dazzling dressed with this vinaigrette:

IMG_6687For my strawberry vinaigrette:

8-10  ounces fresh strawberries, cut into quarters (8-10 ounces after removing leafy green tops)

10  tablespoons white balsamic vinegar

1/4  cup honey

1/4  cup strawberry jam or strawberry preserves

1/2  teaspoon salt

1/2-3/4  teaspoon coarse-grind black pepper

6  tablespoons vegetable oil

IMG_6689 IMG_6689 IMG_6689 IMG_6689 IMG_6689 IMG_6689 IMG_6689~Step 1.  Place the strawberries in work bowl of food processor fitted with steel blade.  Using a series of 15-20 rapid on-off pulses followed by the motor running for 15-20 seconds, puree the strawberries.  Add all the remaining ingredients, except for the vegetable oil.  With motor running, process until thoroughly combined and smooth.  With motor running, through the feed tube and in a slow, steady stream, drizzle in the vegetable oil.  Dressing will be smooth and emulsified, and, there will be a generous 2 1/2 cups.  Leftovers (if there is leftover vinaigrette) store great in the refrigerator for 3-4 days.

For drizzling or dipping, even on an all-strawberry salad: 

IMG_6792Tangy-Sweet Strawberry White-Balsamic Vinaigrette:  Recipe yields 2 1/2 cups strawberry-balsamic vinaigrette.

Special Equipment List:  cutting board; chef's knife; food processor; appropriately-sized food-storage containers with tight-fitting lids.

IMG_5827Cook's Note:  I have no idea who prepared the first salad.  Whoever it was, I'm guessing it was an accident, and likely a result of hunger.  Gathered from fields, around streams and in wooded areas, greens, an herb or two, mushrooms, flowers and berries and/or seeds would stave off hunger.  As time passed, a pinch of salt, later, a squirt of citrus, next a splash of vinegar, last: oil.  To learn what I know about vinaigrette, read:  ~ In the Beginning:  Demystifying Basic Vinaigrettes ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)


Good Morning Margo -- To send an email, just click on the email tab, type and push send. I just tested it and sent myself a message -- it's working fine. To follow me, click on the Facebook tab and follow me (or send a friend request if you like). My Facebook page is public, so anyone can follow me, and my page is dedicated solely to my blog posts. Welcome aboard. ~ Melanie

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