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Strawberry Vinaigrette in a clear dish.

Strawberry Vinaigrette

This fruity Strawberry Vinaigrette is made with loads of fresh strawberries so you taste them in every bite.
Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings (2 tablespoons each)
Calories 163kcal



  • In a blender, add strawberries, vinegar, sugar, and dried mustard. Blend until smooth. With the motor running, slowly drizzle in the oil.
  • Season to taste with salt (I like /14 teaspoon). You should have about 1 cup dressing (cover and refrigerate until serving time). Use within 4 days.


  1. Strawberries: Frozen strawberries work too; thaw before adding to the blender.
  2. Honey: Honey makes for a sweeter vinaigrette than using sugar. For either sweetener, start with 1 tablespoon (or even less) and add more to taste.
  3. Olive oil: Choose a light olive oil or any other neutral oil such as vegetable, avocado, or sunflower oil.
  4. Yield: This Strawberry Vinaigrette recipe makes about 1/2 cup (4 ounces) of salad dressing, enough for 4 servings, 2 tablespoons each.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days. Shake to recombine before using.
  6. Make ahead: Make Strawberry Vinaigrette up to 3 days in advance; shake to recombine before using.


Serving: 2tbsp | Calories: 163kcal | Carbohydrates: 11g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1mg | Potassium: 52mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 17mg | Calcium: 6mg | Iron: 1mg