Strawberry Ginger Vinaigrette
This Strawberry and Ginger Vinaigrette is perfect drizzled over mixed greens, grilled chicken salads, or fresh fruit. It can also serve as a delightful marinade for meats or a dip for fresh veggies.
Equipment
- food processer, blender or emertion blender
Ingredients
- 1 tbsp freshly grated ginger
- 1 cup fresh strawberries, roughly chopped
- 1/2 tsp Ceylon cinnamon
- 1/2 tsp turmeric
- 1/8 tsp fresh cracked black pepper
- 1/4 tsp Kosher salt
- 2 tbsp raw and un-filtered honey
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
Instructions
- In a blender or food processor, add the freshly grated ginger, chopped strawberries, Ceylon cinnamon, turmeric, cracked black pepper, kosher salt, red wine vinegar, and raw honey.
- Process the ingredients until smooth. You may want to stop and scrape down the sides to ensure everything is well incorporated.
- With the blender running, slowly drizzle in the extra virgin olive oil until the vinaigrette is emulsified and creamy.
- Taste your vinaigrette and adjust the seasonings if necessary. If you prefer a sweeter dressing, add a touch more honey.
- If you are using an immertion blender you can add all of the ingredients to a jar and process all at the same time.
- Transfer the vinaigrette to a bottle or jar and store it in the refrigerator. It should be good for up to 2 weeks.
Tried this recipe?Let us know how it was!