Haggen Food & Pharmacy

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Strawberry Rosemary Vinaigrette

Yield: makes about 1 cup


  • 4 oz fresh strawberries
  • 1 Tbsp sugar
  • 1/4 cup water
  • 1 tsp fresh rosemary
  • 1/4 cup Champagne vinegar
  • 1/2 cup canola oil
  • 1/2 tsp salt


Puree strawberries with sugar and water and reserve. In a blender, combine rosemary and champagne vinegar.

Strain the mixture to remove any rosemary, add strawberry puree and remaining ingredients.
Mix well and chill at least 30 minutes before serving. Refrigerate in a container with a tight fitting lid for up to 5 days.

Download the printable Strawberry Rosemary Vinaigrette Recipe Card.