Pureed strawberries make a distinctive base for a colorful salad dressing with a creamy consistency, and you still get the nutritional benefits—fiber, vitamin C, heart-healthy phytonutrients—of eating the whole berries.

Makes about 3/4 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1 cup strawberries (6 large berries), rinsed, hulled and sliced
1 tablespoon balsamic vinegar
3/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons almond oil (see Note) or canola oil

Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth.

NUTRITION INFORMATION: Per tablespoon: 26 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 49 mg sodium; 20 mg potassium.
0 Carbohydrate Servings
Exchanges: 1/2 fat

TIP: Note: Almond oil is an unrefined oil pressed from almonds. You can find it in many supermarkets and natural-foods stores. Store it in the refrigerator.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.