Cindi's Strawberry Vinaigrette Dressing

Cindi Bauer


This is my own creation for strawberry vinaigrette dressing. It's not overly sweet; just a bit on the tangy side. To make the dressing, I've used a home-cooked strawberry jam, and I've even used, a no-cooked strawberry jam. I did not add much vegetable oil. I don't care for dressings that state to add a lot of oil. This one balances out very well.


★★★★★ 1 vote

Yields: almost 1 cup (about 7/8's of a cup)
No-Cook or Other


  • 9 Tbsp
    strawberry jam (*see note)
  • 4-1/2 Tbsp
    white wine vinegar, or rice vinegar
  • 1 Tbsp
    vegetable oil
  • 1 tsp
  • 1/16 tsp
    salt (or just a pinch)
  • Additional
    add in: 1/2 tsp. poppy seeds (optional)

How to Make Cindi's Strawberry Vinaigrette Dressing


  1. In a bowl, jar, or a glass measuring cup, add all the above ingredients; mix by stirring with a spoon.
  2. If desired, add a 1/2 teaspoon of poppy seeds to the dressing; stir to mix.
  3. Serve dressing immediately with your favorite salad fixings, or refrigerate until ready to serve.
  4. *Note: When I prepared this vinaigrette dressing, I originally used a home-cooked strawberry jam, which I had prepared with a light powdered pectin, SURE JELL (in the pink box), but today I made this dressing using Ball Instant Fruit Pectin, it's a no-cooked strawberry jam. Both are great for this recipe.
  5. Also: I enjoy this dressing served over a bed of spinach, along with chopped smoked honey-turkey deli meat, hard boiled egg slices, and chunks of fresh pineapple. I've also enjoyed this served with a mixture of red lettuce, leafy green lettuce, fresh blueberries, canned pineapple chunks, mandarin oranges, slices of red onion, and pecan halves. And I've even enjoyed the dressing over baby romaine lettuce, along with mandarin oranges, canned pineapple chunks, and sliced almonds.

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