Smoky Strawberry Vinaigrette

 

Photo by Trisha Hughes

Photo by Trisha Hughes

Yield: ½ cup or 4 servings

2 cups fresh strawberries, rinsed and hulled
2 tablespoons lemon juice
2 tablespoons smoked balsamic vinegar
3 tablespoons extra-virgin olive oil

Combine ingredients in a food processor or blender; blend for 1 minute. Serve immediately over spring greens. Store leftovers in the refrigerator, covered, up to 3 days.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

 

 

Comments are closed.

Facebook

Twitter