The bright, refreshing flavors of this gluten-free salad dressing will liven up any salad. I love serving it with a salmon, strawberry, green bean and feta salad from my March meal plans (pictured). Bibb lettuce also pairs well with the strawberry and lemon flavors for a delicate salad. Or try frisee, chicory or other bitter greens for something with more depth. Crumbled blue cheese makes an excellent garnish as well.
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Lasts ~1-2 weeks in closed container in the fridge.
½c strawberries (greens removed)
¼c lemon juice
2c olive oil
2T poppy seeds
sea salt, to taste
white pepper, to taste (or sub w/ black pepper)
1.) In a blender add:
- 2c strawberries
- 1/4c lemon juice
- 1T honey
2.) Blend until all ingredients are liquefied.
3.) Slowly drizzle in 2c olive oil while blender continues to run.
4.) Turn blender to low speed and mix in 2T poppy seeds.
5.) Season to taste w/ salt & white pepper.
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