Strawberry Balsamic Vinaigrette
A recipe from Georgia Department of Education School Nutrition
This dressing is a perfect balance of sweet and tangy! Adds a vibrant touch to salad greens or grilled chicken.
Ingredients:
- 2 qt Vinegar, balsamic
- 1 gal Strawberries, IQF/Frozen
- 1 each Onion, fresh, sweet
- 8 each Basil, fresh, leaves
- 2/3 cup Mustard, Dijon
- 2 tsp Garlic, raw, minced
- 4 qt Oil, canola
Steps:
- Combine vinegar, strawberries, onion, basil, mustard and garlic in VCM and puree until a smooth paste.
- While VCM is running, slowly drizzle oil into strawberry mixture.
- Place in an airtight container with tight fitting lid.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
HACCP Category:
Process #1 (No Cook)
Portions:
256
Portion Size:
2 tbsp
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 135 | cal |
| Saturated Fat: | 1 | g |
| Total Fat: | 14 | g |
| Sodium: | 15 | mg |
Tips:
Store in refrigerator for up to 7 days.
- Speed Scratch Method: Blend 2 qt. IQF/frozen strawberries into 1-gallon premade balsamic vinaigrette.
- Blender Method: Follow the same instructions substituting a blender for the VCM. You will need to prepare in smaller batches, based on the capacity of your blender.
- Recipe Variations: Try switching out other Harvest of the Month IQF/frozen fruit based on seasonality: Scratch Recipe: 1-gallon blueberries or peaches Speed Scratch Recipe: 2 qt. blueberries or peaches
Additional Recipe Photographs
