Isn’t it about time for Spring to arrive? The days are getting longer and warmer, the birds are singing, and soon we’ll be able to enjoy outdoor dining again. And with all of these signs that Spring is finally here, there’s no better time than now to start planning for your spring menu! One way you can prepare your palate for the coming season is by incorporating a light vinaigrette dressing into your salad recipes. This recipe comes from my friend Chelsea who has been blogging about food since she was in high school.
How to make Strawberry Vinaigrette:
This dressing would be great with any spring vegetables such as spinach, cucumber slices, cherry tomatoes and more! You could also add some protein like grilled chicken if you’re looking for a heartier meal option. This recipe is super easy and only takes about five minutes to prepare so get creative with your recipes by switching out what types of fruits are used since strawberries are in season.
- ½ cup olive oil (I use the virgin variety but any will work)
- ¼ cup white wine vinegar or apple cider vinegar
- Juice of one lemon, lime or orange
- Pinch of salt and pepper for taste
- Strawberries, blueberries, blackberries etc. – whatever fruit you prefer!
- Put all ingredients into a mason jar with lid to shake well before dressing vegetables or adding protein of choice to salads.
- Keeps up to two weeks without spoiling if refrigerated after opening and lasts until the expiration date on your bottle/jar of vinegar when stored at room temperature. Shake well again before using each time.
How long does strawberry balsamic vinegar last?
Stored in a cool, dark place and away from light the shelf life is 12 months. It will last up to 18 months if stored unopened. Light exposure can lead to browning as well as spoilage of this product.
Does vinaigrette go bad in the fridge?
Yes, it does. If you are not going to use the vinaigrette within a week or two after making it, then keep a small amount in the refrigerator and store the rest in your freezer for later use.
The shelf life of any cooked food is usually one day at room temperature (22°C) or three days when refrigerated. The flavor can change over time but basic safety will be maintained until that point. For example, if rice is stored too long its texture may become mushy and difficult to cook properly but there should not be significant bacterial growth due to an extended storage period as with fresh produce items.
How can you tell if vinaigrette is bad?
If the flavor has changed dramatically, if there is visible mold or other signs of bacterial growth on top, then it’s time to toss.
Vinaigrette can be kept for up to a week in the refrigerator and frozen for two months so we recommend making a big batch at once when you have extra time!
With this recipe, you can make a delicious Strawberry Vinaigrette. I hope that you’ve enjoyed these ingredients and the process of making it! It goes great with any salad or as a dipping sauce for some fresh bread – feel free to experiment with different flavor combinations too.
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