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.
FOR PORK CHOPS:
4 bone-in pork loin chops (8 ounces each) FOR SALAD:
8 cups torn mixed salad greens FOR STRAWBERRIES:
2 pounds fresh strawberries, hulled
In a blender, combine vinegar and syrup. While processing, gradually add oil in a steady stream. Yield: 1 cup. For pork chops: Pour 2/3 cup dressing into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining dressing.
Drain and discard marinade. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with 3 tablespoons reserved dressing during the last 5 minutes. Drizzle remaining dressing over chops before serving. Yield: 4 servings. For salad: In a large bowl, toss greens with dressing. Serve immediately. Yield: 8 servings. For strawberries: In a large bowl, toss berries with dressing. Chill until serving. Yield: 8 servings.
2 tablespoons dressing equals 303 calories, 17 g fat (4 g saturated fat), 56 mg cholesterol, 56 mg sodium, 19 g carbohydrate, 3 g fiber, 20 g protein.
Originally published as Maple Balsamic Dressing in Simple & Delicious July/August 2007, p17