Roasted Strawberry Salad Dressing

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Strawberry Salad Dressing

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 7 servings

Ingredients

  • 1 cup fresh organic strawberries
  • 1 shallot, chopped medium size
  • 1 organic garlic clove, minced large or 2 cloves
  • 1/4 cup white balsamic vinegar
  • 1/4 tsp djon mustard
  • 1/4 cup olive oil extra virgin
  • 1/4 tsp olive oil brush strawberries
  • 2/4 tsp honey optional

Recipe Notes

  1. Preheat the oven to 425 degree
  2. Pat dry strawberries with a paper towel lightly brush strawberries with 1/4 tsp of the olive oil.
  3. Place the strawberries on a cookie sheet using a sheet of foil or wax paper to protect the cookie sheet and easy clean up
  4. Roast for 20 minutes. Once roasted using a food processor or blender add the strawberries and all of its juices into the food processor along with the shallots, minced garlic, balsamic vinegar, djon mustard, and pulse or blend until well mixed then slowly add the olive oil,  if you are using honey then add the honey and pulse for 2 seconds.
  5. Store in a Mason Jar and refrigerate for up to 2 weeks.

 

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Balsamic Vinegar Reduction

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Balsamic Vinegar Reduction

This is the best you will want to drizzle this deliciousness on everything it is sweet and tart all in one kind of treat. It is versatile.

Course condiment
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 servings
Author Deborah Chapman

Ingredients

  • 1 Cup white balsamic vinegar
  • 3-4 tbsp Raw honey I used three

Instructions

  1. This is how it should look once it coats the spoon

Recipe Notes

Once the balsamic reduction coats the spoon it is done, it has so many uses you can drizzle it on ice cream, fruits of your choice, cake, chicken, avocado, drizzle over a salad, add it to any dish it is endless. 

Once cooled store in a mason jar and refrigerate.  If your balsamic reduction becomes too thick once you refrigerate it you can add a little warm water and it will loosen it up and it will not change the taste or the level of thickness just add about 1/2 tsp of hot water.

*To make sure your reduction is the consistency of molasses dip the spoon into the liquid and make sure the back of a spoon is covered and not runny the level of thickness of your balsamic reduction should be like molasses.

 

 

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Coconut oil salad dressing

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This salad dressing is simple and it is a winner.  I am on a new journey and trying to eat clean but it does not mean that you can not enjoy your food. This dressing is just that good.

 

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Coconut Oil Salad Dressing

Course condiment
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 5
Author Deborah Chapman

Ingredients

  • 4 tbsp organic coconut oil melted
  • 2 tbsp organic apple cider vinegar I used Braggs
  • 1 tbsp rice vinegar
  • 1/2 juice of a fresh organic lemon
  • 2 tbsp shallot, minced 1 small shallot or half of a large one
  • 2-3 organic garlic cloves minced
  • 1 pinch kosher salt
  • 1 pinch black fresh pepper
  • 1 pinch red pepper flakes optional

Instructions


Recipe Notes

In a mason jar add all the ingredients and shake until mixed well. This dressing tastes better as it marries.  Coconut oil solidifies and you need to warm it up before every use.  I keep it in the refrigerator and warm it up in the microwave before I use it.  I love this dressing the way it is but you can add honey or agave nectar as a sweetener.

 

 

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