Strawberry Balsamic Vinegar Recipes
Recipes using Strawberry Balsamic
Almond Dusted Strawberry Balsamic Chicken Breasts
4 boneless, skinless chicken breast halves
Salt & pepper
1/3 cup finely chopped unblanched almonds
¼ cup minced shallots or green onions
1/3 cup chicken broth
1/3 cup strawberry preserves
3 T. Strawberry balsamic
1 T. minced fresh rosemary
10 oz. Fresh spinach, cooked just until tender and kept warm
1 T. Any of our EVOO
Coat a large non-stick skillet with cooking spray; add oil and heat over medium-high heat. Sprinkle chicken with salt and pepper, dredge in almonds. Place chicken inskillet; sauté four minutes on each side, turning once. Remove from pan and keep warm. Reduce heat to low, add green onions and sauté one minute. Add broth, preserves, balsamic and rosemary. Simmer until thickened, about 2-3 minutes. Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.
Balsamic Strawberries with Whipped Mascarpone Cheese
1/3 c. Strawberry balsamic
2 t. plus 4 T. sugar
½ t. fresh lemon juice
½ c. chilled mascarpone cheese
½ c. chilled whipping cream
½ t. vanilla
3 1-pint baskets strawberries, hulled, halves
Combine balsamic, 2 t. sugar and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to about ¼ c. (about 3 minutes. Transfer to small bowl, cool completely. Combine mascarpone, cream, vanilla and 2 T. sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours. Combine berries and remaining 2 T. sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally. Divide berries and syrup and syrup among 6 goblets. Top with mascarpone mixture.
Mixed Green Salad with Strawberry Dressing
1 1-pound basket strawberries, hulled, halves
5 oz. package mixed baby greens
7 oz.crumbled feta cheese
½ c. toasted walnuts
½ c. Any of our EVOO
3 T. Strawberry balsamic
Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese and nuts. Whisk oil, vinegar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat.
Romaine Hearts with Strawberry Balsamic Vinaigrette
2 large hearts romaine lettuce
4 large, ripe strawberries, finely chopped
3 tablespoons Strawberry balsamic vinegar
1/3 cup Any of our EVOO
Salt and pepper
1/2 cup toasted sliced almonds
Cut each heart in half lengthwise, trim away core, rinse and dry.
Place strawberries in a shallow bowl with vinegar and let stand 10 minutes. Whisk in extra-virgin olive oil and season the dressing with salt and pepper.
Place a half-heart on each salad plate or on a large platter and dress with strawberry balsamic vinaigrette. Garnish with toasted almonds.
Spinach and Hazelnut Salad with Strawberry Balsamic Vinaigrette
¼ cup Any of our EVOO
¼ cup Strawberry Balsamic
Ground pepper to taste
3 ½ cups torn fresh spinach
3 ½ cup romaine lettuce leaves
1/3 cup chopped hazelnuts
¼ cup golden raisins
½ small red onion, thinly sliced
½ cup plain mini shredded wheat cereal
1 ripe avocado, sliced
In a small bowl, toss together spinach, lettuce, hazelnuts, raisins, red onion, and cereal. Drizzle salad dressing over the salad and toss gently to combine. Serve topped with sliced avocado.
Spring Asparagus and Strawberry Salad with Caramel Drizzle
½ lb asparagus, cut into ½" pieces
½ cup Strawberry Balsamic
2-3 cups strawberries, sliced thick
½ red onion, sliced very thin
1 T. caramel topping, plus more for drizzle
1 T. walnut oil
Fresh grated nutmeg
Salt and pepper
1-2 T. sliced almonds, toasted
Cook asparagus in boiling water for 3-5 minutes. Rinse in cold water and drain. Arrange asparagus on platter. Arrange strawberries over asparagus. Reduce the vinegar to ¼ cup, whisk in caramel, oil, nutmeg and salt and pepper. Add onions. Pour over asparagus. Drizzle with caramel topping and sprinkle almonds over salad.
Strawberry Balsamic Sauce
1/2 cup finely chopped strawberries
2 tablespoons finely diced red onions
2 tablespoons Strawberry balsamic vinegar
1 tablespoon water
1/4 teaspoon freshly ground black pepper
1 to 2 teaspoons sugar
1/4 teaspoon kosher salt
In a 2 cup glass measuring pitcher or other microwaveable container, combine the strawberries, onion, balsamic, water, and pepper. Heat, uncovered, on high power for 2 minutes. Stir, and heat for an additional 1 to 2 minutes until onions are softened. Using a fork, stir sauce and press fork tines against larger pieces of berries and onions to crush them. Stir in sugar and salt. Sauce may be made ahead and reheated before serving. Serve slightly warm, but not hot.
Refrigerate leftover Strawberry Balsamic Sauce for up to one week or freeze for up to one month. This sauce is also delicious served with grilled halibut, grilled salmon, boneless chicken breasts, or pork tenderloin..
Strawberry Salad with Chocolate Balsamic Dressing - 2-4 serving
Salad: Baby greens
2 cups strawberry, halved
¼ cup Stilton cheese
Dressing: ½ cup Strawberry Balsamic
2 square dark chocolate
Divide the greens between plates. Slice the cucumber lengthways, seed and slice into halfmoons. Arrange the cheese, cucumber and strawberries on the greens. Dissolve chocolate with balsamic in saucepan for dressing and drizzle dressing on top.
Onions, halved, then sliced
Lemon Olive Oil
Balsamic vinegar (see below)
Sauté the sliced onions in the Lemon oil until slightly transparent. Cover with balsamic and reduce until the onions caramelize.
You can use almost any sweet balsamic vinegar for this recipe. For example, try Peach Balsamic in the fall and Strawberry Balsamic in the spring. 18 Year Old Balsamics are good year-round!
This is a great topping for sandwiches, hot dogs, or hamburgers. To impress your guests with a gread hors d'oeuvre, spread the caramelized onions on a pastry and slice.