Strawberries and Oranges as dressings!

I always like to make my own salad's rather simple and relatively forgiving.  You can always adjust and taste as you go, so ruining one is pretty hard.

Here are the basic ingredients:
and all sorts of extras!

One of my favorites lately has been a strawberry vinaigrette that I threw together one day.

We had some strawberries from our CSA box that somehow managed to last longer than 24 hours and my dear friend Isa was over making food for an event that night and needed a light spring dressing for her salad.

Here's the easy recipe:
Crooked Strawberry Vinaigrette
2 cup strawberries
1/2 cup olive oil
1/3 cup balsamic vinegar (white if you can find it...)
1 garlic clove
pinch of sea salt
a few cracks of fresh black pepper

Throw it all into a blender and let it whirl.  This dressing is best fresh, but will last a day or two in the fridge.

I love it with a simple salad of dark greens, red onions,  chopped fresh basil and pumpkin seeds.  The fresh basil and tangy strawberries pair well together.

This is the dressing I made for the salad at the May Faire by the way (for those of you who were asking!).  Another friend of mine used this dressing in a salad made with baby greens, fresh tomatoes and chamomile flowers.  It was such a lovely salad with the pretty white chamomile flowers and the pink dressing!  I couldn't find any fresh chamomile tonight though...but I did find this beautiful picture of Chamomile here.

I love eating flowers!  The girls think it's simply magical.  Although we often have to discuss that's it's very important to know exactly which flowers you can and cannot eat.
I so wish I had violets in my yard so I could make this yummy violet syrup I saw here.
How do you eat your flowers?

We get tons of Oranges in our biweekly Fruit CSA box.  I usually juice them or slice them up for snacks, but when we find ourselves overflowing in citrus we make fresh squeezed OJ ice cubes.  I add them to a glass of water for the girls on hot days, or they go into our green smoothies.  I'll also use up abundant citrus by making an orange based salad dressing:

Crooked Orange Miso Dressing

1 cup fresh squeezed orange juice
2 Tbs white miso
1 Tbs raw sesame seeds
1/2 cup flax oil (or olive oil)
dash of ground cumin

Just whisk everything together and pour over some yummy greens.  I also use this as a marinade for tofu.  Simply pour over cubed fresh tofu and let it sit in thr fridge overnight.  Yum!

Do you make your own salad dressing?  If share!


  1. Taylor was just telling me how she ate nasturtium at Nana's house today. And that strawberry dressing sounds fantastic. I never thought of blending it, but of course! Duh?!? Thanks for the idea :)

  2. That looks delicious. I can't wait for strawberries to be in season around here. Now that the violets are finished blooming, I'm waiting for my nasturtium to flower so I can put them in my salads. Great post!

  3. O'to live where you have fresh oranges.

  4. Those dressings look yummy. I almost always use my friend Charlottes salad dressing is
    1/4 cup olive oil
    couple TBSP tamari or braggs
    couple TBSP apple cider vinegar
    couple TBSP maple syrup...or more, to taste
    2 cloves garlic, minced...
    dash of sesame oil, (if desired)

    You can play around with the ingredient amounts as you see fit...this is the salad dressing I have used for years and of our favourites here at the Toadstool!!!


  5. Yeah - thanks for posting these! I have been making my own dressings for a couple of months now and it is so much yummier! I usually just whip something together, so it is nice to have these recipes!


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