Beth Knorr, Market Manager
I like to add a little excitement to my salads, and often I’ll add sliced strawberries when they’re in season. This is a great way to incorporate strawberries into the dressing itself, and is great not only on salads, but on roasted or grilled vegetables as well. I also often use balsamic vinegar in lieu of the Champagne vinegar
1/2 cup strawberries, trimmed
2 Tablespoons of Champagne vinegar
1 Tablespoon of sugar
Salt and pepper to taste
Put all ingredients in a blender and puree until smooth. Keeps in refrigerator for a week, if it lasts that long.