This Strawberry Salad Dressing is made from very easy to find ingredients and is perfect for all your summer salads!
Strawberry Salad Dressing is easy to make and is the perfect addition to so many different salads. I love this on my Strawberry Bacon Salad, but it would be perfect over so many different combinations of greens and fruit.
Love it have been making it all summer!
How to Make Strawberry Salad Dressing
- Blend fresh strawberries. In a food processor or blender, combine fresh strawberries that have the greens removed and have been cut in half with orange juice, red onion, honey, and salt.
- Slowly blend in the olive oil.
- Taste and adjust seasonings. Depending on how you like your dressing you may want to add more honey or salt. Both can help in balancing the tartness in this recipe.
- Add in poppy seeds. Remove the dressing from the blender, and transfer it into the container you will store it in. Add in the poppy seeds and shake to combine.
FAQ
No! If you are watching your sugar intake, skip the honey. Depending on the ripeness of the strawberries, it might not be as sweet as you’d like, so you can always add in a sugar substitute like monk fruit.
Yes! This is a great place to use frozen strawberries. Just thaw them before blending everything together, and cut back on the amount of orange juice you use to 1/4 cup.
Definitely not. I love altering salad dressings to my liking. That is half the fun of making them at home.
How to Use Strawberry Dressing
As mentioned above, this would be great over lots of greens and fruit, but here are a few recipes I really think you will love it on:
If you make this Strawberry Poppyseed Dressing recipe or any of my other recipes, please leave me a comment and let me know what you think!
Strawberry Salad Dressing
Ingredients
- 2 cups halved fresh strawberries
- 1/3 cup orange juice
- 1/4 red onion
- 1/4 teaspoon salt
- 1 1/2 tablespoons honey
- 1/3 cup olive oil
- 1 tablespoon poppy seeds
Instructions
- Add the strawberries, orange juice, onion, honey and salt to a blender or food processor. Blend until well combined.
- Slowly blend in the olive oil until just combined. Taste and add more salt or honey as desired.
- Pour into a mason jar, add the poppy seeds, cover and shake to combine.
- Store in the refrigerator and use within one week of making.
Mary says
I cannot see the nutrition information, even when I click on the down arrow beside that link. Curious about the carbs from the OJ.
It is in there now!
Kate says
Love it have been making it all summer!
I’m so glad that you like it, Kate!
Jody says
Hi Lisa I came across your website when I was searching what to make with chip steak because I didn’t want to make cheese steaks. I came across your recipe for beef lo mien so my daughter and I made it and it was so delicious better than I/we ever had! very impressive!!
So now we are having friends over and I have a London Broil to make so I told my husband I am checking out simple joy. So I printed out your recipe and I know it will be delicious.
Ill keep you posted !!
I’m so glad that you liked the Beef Lo Mein! I hope that you enjoy the London Broil just as much!
Donna says
How long will this dressing keep in the fridge?
One week.
Cindy says
Do use on concentrated on strawberries dressing
I’m sorry, Cindy, I’m not quite sure what you are asking.
Anne Eliza says
Thank you for this super easy and delicious strawberry salad dressing🍓I did use frozen organic strawberries, avocado oil and stevia. I put the dressing in a pourable glass container which looked so pretty on my table.
I’m so glad you liked it!
Jhill Perran says
Looking forward to making this dressing, but I have a question: is the 1/4 measurement next to the red onion a quarter cup or do you mean simply cut the red onion into 4 equal pieces, and use 1/4th of it? I always like to ask, if I’m not certain. Thank you in advance. Blessigs—
Correct, you need 1/4 of a red onion.
Patricia says
Can your strawberry dressing be canned? If so would you recommend pressure canning or water bath canning?
Hi Patricia! Unfortunately, I don’t have enough experience with canning to give a recommendation on this.