No need to buy bottled dressing when it’s this easy (and delicious!) to make your own fresh batch to use throughout the week. Drizzle this brightly colored Strawberry-Basil Vinaigrette over a big bowl of leafy greens with any favorite salad toppings you have on hand for a heart-healthy lunch.
Strawberry Basil Vinaigrette
1 C frozen Oregon strawberries, thawed and drained
2 T fresh lemon juice
½ C olive oil
¼ t black pepper
¼ t salt
¼ C packed fresh basil leaves, finely chopped
1. In a blender, purée Oregon strawberries, lemon, oil, pepper, and salt until very smooth.
2. Transfer to a jar with a tight-fitting lid and stir in basil. Store refrigerated and shake well before each use.