Strawberry and Mint Vinaigrette
Spring is in the air and so are strawberries and mint. I grow both in my front yard! My strawberries are nearing the end of their growing season here in Florida. For most of the rest of our nation its just getting started. So here is a recipe for Strawberry and Mint Vinaigrette perfect to top all the great spring veggies.
I made this Strawberry and Mint Vinaigrette recipe to go on my Spring Salad with Scallops. I wasn’t sure what would come of this salad dressing when I started. I had hope to just infuse the vinegar then I did a test of the strawberry pureed and it was so delicious. Instead of adding strawberries to your salad make strawberry salad dressing!
The color of my strawberry and mint vinaigrette is beyond amazing! It is such a pretty pink color that almost looks like a creamy dressing instead of a vinaigrette. It doesn’t take long to make, then you have this gorgeous dressing to serve.
6 frozen strawberries
5 mint leaves roughly chopped
1/4 cup rice vinegar (white vinegar would work too)
3/4 cup oil (I used best blend)
1 1/2 Tablespoons honey dijon mustard
5 mint leaves finely chopped
1/4 teaspoon salt (I used red clay salt, but any would work)
in a small bowl place the strawberries, rough chopped mint leaves, and the vinegar. Let sit until the vinegar turns a reddish pink. Mine sat about 10 minutes.
Place the strawberry vinegar mixture in a blender. Blend on high until the strawberries are completely incorporated in the vinegar. you can strain this portion for a prettier look.
Blend one more time and serve immediately or refrigerate and enjoy! #HomemadeYUMMY