Yield: 2-1/2 cups or 20 Servings
- 1 package (16 ounces) frozen unsweetened strawberries, thawed
- 6 tablespoons lemon juice
- 1/4 cup sugar
- 2 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1/8 teaspoon poppy seeds
Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a large bowl or jar; cover and store in the refrigerator.
2 tablespoons equals 31 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 5 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch.
Originally published as Strawberry Vinaigrette in Taste of Home June/July 2006, p12