Strawberry Salad Dressing
Eric Malvestiti is the executive chef at the Flamingo Resort Hotel and prepares the food for the McDougall live-in program. Lately he has been creating some wonderful McDougall oil free salad dressings that everyone loves.
Serves: 4
Prep Time: 10 min
Cook Time: 0 min
Ingredients
1/2 Pound
REALLY ripe strawberries
1 1/2 Cups
Burgundy vinegar
1/2 Cup
Soy sauce
2 Cloves
Garlic
Pinch
Black pepper
1 Cup
Honey
Directions
1
Clean the strawberries and place in a blender jar.
2
Add the vinegar, soy sauce, garlic, and pepper and process until smooth.
3
Add the honey while the blender is running and process until well blended.
4
Pour into a covered container.
5
Refrigerate at least 2 hours to allow flavors to blend.
Hints: This dressing tastes wonderful on leafy green salads. Be sure to use very ripe strawberries, ones that are too mushy to eat whole, for the best flavor. You may want to adjust the amount of honey added to the dressing depending on how sweet your strawberries taste. This will keep in the refrigerator for at least 1 week. It may also be frozen and then defrosted for later use. To thicken this dressing slightly, stir in 2 teaspoons guar gum until well mixed. Let rest for several hours to achieve desired thickness.
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