There’s this salad dressing that I really like. It’s Marie’s raspberry vinaigrette, which you can get in the refrigerated section of most grocery stores.
It’s really delicious, and goes great with both spinach and kale.
But good gracious, it’s expensive, and not only that, while the ingredients are definitely much higher quality than cheap salad dressings, it’s still full of sugar.
And if I want sugar, I’ll make a cake.
So I decided that I’d better figure out how to make my own fruity vinaigrette if I wanted to stick to my commitment to eat a big bowl of dark leafy greens every day, because I’ve found out that while ranch dressing (and variations of ranch) will always be my favorite salad dressing on lettuce salads, it’s just not quite the same on kale.
Nobody wants to massage ranch dressing into kale leaves.
While I love the raspberry, the closest thing I had on hand when I ran out of Marie’s was strawberries.
They say that necessity is the mother of invention, and boy am I glad necessity arose in this case, because the paleo strawberry vinaigrette is so, so good!
I feel really good about eating because it literally contains four ingredients – strawberries, with a little bit of vinegar, honey, and olive oil.
It doesn’t get much cleaner than that!
My favorite way to use it is on kale or spinach with walnuts (a must have!), feta cheese, and if I’m feeling indulgent, dried cranberries. It’s just the right amount of tart mixed with fruity sweetness. So good!
PrintPaleo Strawberry Vinaigrette Salad Dressing
Ingredients
- 2 cups strawberries, capped and washed
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons olive oil
- 2 Tablespoons honey (to taste)
Instructions
- Blend strawberries in a food processor or blender
- Drizzle in remaining ingredients and pulse until well combined
- Pour into tight lidded bottle and store in the refrigerator for up to two weeks
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