Sunny Slope Farm: Strawberry Vinaigrette Dressing
I was home in Beatrice, Nebraska for my 10 year high school reunion this weekend. So much fun. I hadn’t been to Beatrice since Christmas so it was good to be home. Going home always means lots of time spent in the kitchen. My mom and I made a great salad on Sunday; the recipe for the salad dressing was from Sunny Slope Farm, a small organic farm just outside of Beatrice from which my parents have been getting weekly baskets of fresh vegetables for the past two summers.
This recipe was posted on the Sunny Slope blog this week. It’s from the book Simply in Season by Cathleen Hockman-Wert and Mary Beth Lind. The strawberries from the farm are tiny and much more flavorful than the giant strawberries available in the grocery store. They reminded me of the strawberries we used to pick on hot humid summer days at Roca Berry Farm when I was growing up. We left the farm with overflowing boxes of strawberries along with sunburns and strawberry-stained fingers and jean shorts. The hot hours spent picking were made worth it by the jam and strawberry shortcake my mom would make later that day.
We served the dressing over a salad with mixed greens along with thinly sliced radishes, chives, dill, granny smith apples, and peas. All but the apple and peas were from Sunny Slope. We topped it with grilled chicken.
Strawberry Vinaigrette Dressing
1 cup sliced strawberries
4 tsp vinegar (white or rice; we used rice)
4 tsp lemon juice
1 tbsp sugar
1 ½ tsp honey
¼ tsp salt
1/8 tsp each: garlic powder, onion powder, dried basil leaves, parsley flakes, pepper
¼ cup olive oil
Puree strawberries in blender. Add remaining ingredients except oil. Blend, then gradually add oil while blending on low speed.
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