Photo: Greg Dupree Styling: Ginny Branch  
Hands-on Time
5 Mins
Total Time
20 Mins
Yield
Makes 1 1/2 cups

Strawberries and poppy seeds join forces to make a winning salad topper. Keep refrigerated for up to one week.

 

How to Make It

Toss together strawberries, sugar, vinegar, salt, and pepper in a bowl; let stand 15 minutes. Transfer the strawberry mixture to a blender, and process until smooth, about 30 seconds. Turn blender on low, and gradually add olive oil in a slow, steady stream. Return mixture to bowl, and whisk in poppy seeds. Whisk vinaigrette just before serving.

Ratings & Reviews

You have got to try this!

Linda
June 25, 2016
I was intrigued by a recipe for a salad that is served at Cracker Barrel.  It's a seasonal salad made with grilled chicken (or not), spinach, strawberries, blueberries, pecans, bacon, etc.  I am making this salad for dinner tomorrow, so I wanted to try this vinaigrette recipe that sounded like it would fit the salad.  I don't think I have ever been this impressed by a vinaigrette!  It is absolutely amazing and I tasted it right after I whisked in the poppy seeds, before the flavors had a chance to marry.  This will be one I use for all types of salads and will probably try with frozen, unsweetened strawberries off season.Make this, and reap in the compliments!