Strawberry Vinaigrette
Makes about 1½ cups
  • 3 cups fresh strawberries, halved
  • 3½ tablespoons red wine vinegar
  • 2½ teaspoons sugar
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons canola oil
  1. In the work bowl of a food processor, pulse strawberries until smooth. Strain through a fine-mesh sieve into a bowl, pressing with a spatula to separate seeds. Discard seeds.
  2. Add vinegar, sugar, salt, and pepper to strawberry purée, whisking to combine; whisk in oil. Serve immediately, or cover and refrigerate for up to 1 day.
Recipe by Southern Lady Magazine at