Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds.
Transfer to a large bowl or jar; cover and store in the refrigerator.
Yield: 2-1/2 cups.
I enjoy using strawberries in a variety of ways, including featuring them in this pretty, sweet-tart dressing.
Makes enough to dress about 20 servings.
Sweet Balsamic Vinaigrette
Keep bottled in the fridge and shake well before using.
Makes enough to dress for about 2 salads; also makes a great marinade for chicken breasts.
This is a lovely salad vinaigrette for those who prefer a more mellow, sweeter taste in their salads. I recommend dressing a combination of romaine and baby spinach with some sliced red onion with this dressing.