- 3 tablespoons strawberry jam, jelly, or preserves*
- 2 tablespoons hot sauce*
- 2 tablespoons vinegar
- 2 tablespoons fermented vegetable brine (sauerkraut or pickle)
- 1/3 cup extra virgin olive oil
- 2 tablespoons minced shallot
- 1 tablespoon mayonnaise
- 1/4 teaspoon kosher salt
- Add all the ingredients to a wide mouth jar. This recipe makes about one cup of dressing so a 16 oz mason jar works great.
- Using an immersion (stick) blender, pulse until fully combined and smooth. (You can also blend the dressing in a food processor if you don’t have a stick blender)
- Serve right away, or store the dressing in an airtight jar/bottle in the refrigerator for up to 4 days.
- Try this dressing on my Spring Cucumber and Strawberry Pasta Salad
- If you love this easy recipe, please leave a five-star review below!