Strawberry Vinaigrette

Products Used
Strawberry Vinaigrette


  • 10 ounces frozen strawberries, defrosted and drained
  • 1/4 cup champagne vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 3 tablespoons olive oil
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon kosher salt


  1. Place defrosted strawberries in a blender; cover and process until pureed.
  2. Add champagne vinegar, lemon juice, and sugar; cover and process until well blended.
  3. While processing, slowly add olive oil in a steady stream until dressing is emulsified. Season with salt and pepper to taste. 
  4. Use immediately and store any remaining dressing in the refrigerator.  
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.

Dressing will store in fridge for up to 3 weeks.

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