Of all the patriotic, red-white-and-blue novelty foods I could have cooked up last weekend, my favorite thing turned out to be salad dressing.
How unglamorous. Not even fun, really.
But quite delicious. And I would do it again. Later this summer, with raspberries instead of the strawberries. Or maybe I'll go out on a limb and use blueberries in August, daredevil that I am.
I happily served this dressing up two nights in a row, over baby romaine (struck down in its infancy!), scallions, goat cheese and slivered almonds. It's the perfect blend of sweet and tangy.
This comes from a blog called
Our Best Bites, that I read a lot. They have some awesome ideas, easy recipes and are generally just a lot of fun. Thanks ladies!
Strawberry Poppyseed Vinaigrette
from Our Best Bites
1/2 cup white wine vinegar
1/3 cup honey
1-2 gloves garlic, rough chopped
1 Tbsp. grated onion
1 tsp. coarse salt
freshly ground black pepper, to taste (more is better than less)
1 cup strawberries (or other seasonal berries)
2/3 cup canola oil
1/2 tsps. poppy seeds
Combine the vinegar, honey, garlic, onion, salt, pepper and berries in a blender. Blend until smooth, then with the motor running, drizzle in canola oil until well-blended. Pour into a smaller container and whisk in poppy seeds. Refrigerate for one hour before serving.
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