Six ingredients and five minutes is all it takes to make this strawberry vinaigrette recipe. No cooking, no fancy tools, no running to a specialty store. Shake it in a mason jar and you're done.
Nobody was excited about lettuce salads in our house. But this dressing? My teens actually asked what was on the salad. As a mom that's basically a standing ovation. The jam brings just enough sweetness to balance the tang from white wine vinegar and the sharp bite of Dijon, so it tastes like a really good salad dressing. Not dessert. The end.
If you've got strawberry freezer jam in the freezer, you're halfway there. This strawberry vinaigrette with jam is honestly one of the best uses for that jar you've been hoarding since summer. And if you're making this in January, it's a little bit of summer on a gray Minnesota day. Worth it.
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Why You'll Love This Recipe
- Ready in five minutes with zero cooking
- Uses strawberry freezer jam - no fresh berries needed
- Gluten free, dairy free, and low FODMAP
- Easy to adjust - more vinegar for tang, more jam for sweet
- Works on salads, grain bowls, and as a marinade
What You'll Need
- White Wine Vinegar or Strawberry Top Vinegar - White wine vinegar keeps it light and bright. If you've been saving your strawberry tops to make strawberry top vinegar, this is a GREAT place to use it. Zero waste and double the strawberry flavor.
- Avocado Oil - A neutral oil that lets the strawberry and Dijon flavors shine through. Any mild oil will work here.
- Strawberry Freezer Jam - This is where all the strawberry flavor comes from. Homemade strawberry freezer jam works beautifully here, and it gives you that sweet, fruity base without needing fresh berries.
- Dijon Mustard - Adds a little bite and also helps the oil and vinegar come together. It's a natural emulsifier, which is a fancy way of saying it keeps everything from separating too fast.
- Kosher Salt + Fresh Ground Black Pepper - Don't skip these. They balance out the sweetness from the jam and make every other flavor pop.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Add the white wine vinegar, avocado oil, strawberry freezer jam, Dijon mustard, Kosher salt, and fresh ground black pepper to a wide-mouth mason jar.
Step 2: For a chunky vinaigrette, whisk vigorously for one to two minutes until combined.
For a smooth vinaigrette, use an immersion blender to blend the dressing directly in the jar until no strawberry pieces remain. This gives you a silky, restaurant-style texture.
Step 3: Taste and adjust. Want more tang? Add a splash more vinegar. Want it a touch sweeter? Add a tiny bit more jam. Serve immediately or store in the sealed jar in the refrigerator.
Tips and Tricks
Shake, Shake Baby! Give it a good shake before every use. The oil and vinegar will naturally separate as it sits, especially if you didn't use the immersion blender. That is completely normal - just shake it back up.
Chunky or Smooth, Your Call. Use the immersion blender if texture matters to you. The jam has small strawberry pieces in it, and the blender makes it completely smooth. Either version tastes the same, so it just depends on how you like your dressing.
Let it Rest. Let it sit for 10 minutes before serving if you have the time. The flavors come together even more as it rests - just like my low FODMAP ranch dressing, which always tastes better the next day.
Use it up! When there is just a small amount of jam left in the jar, make the strawberry vinaigrette right in the jam jar. One less dish to wash!
Ingredient Swaps
- Vinegar - Apple cider vinegar works if that's what you have. It will add a slightly earthier flavor. Red wine vinegar is another solid option with a little more bite.
- Oil - Any neutral-tasting oil will work. Grapeseed oil or light olive oil are both great choices.
- Jam - Any flavor of jam or jelly can be used here. Raspberry, blueberry, or even apricot would all be delicious with the Dijon and vinegar combination.
Variations
Creamy Strawberry Dressing - Add two tablespoons of mayonnaise or dairy-free mayo to the jar before blending. It turns into a creamy strawberry dressing that is great for slaws and pasta salads.
Spicy Strawberry Vinaigrette - Add a pinch of red pepper flakes or a small squeeze of sriracha for a little heat.
Strawberry Balsamic Vinaigrette - Swap half of the white wine vinegar for balsamic vinegar. Richer and a little more complex - great on a spinach salad with nuts and cheese.
How To Use Strawberry Vinaigrette
- Drizzle over a simple green salad with sliced strawberries, crumbled feta, and sweet and spicy pecans
- Use it as a marinade for grilled chicken
- Toss with a grain bowl or rice bowl for a bright, fruity finish
- Pour it over a spinach salad with mandarin oranges for a combination that tastes like summer
- Use it as a dipping sauce for grilled veggies or chicken skewers
Looking for more ways to skip the store-bought bottle? Browse all the salad dressing recipes and find your next go-to.
Storing
Store: Keep the strawberry vinaigrette in a sealed mason jar or airtight container in the refrigerator for up to one week. Give it a good shake or stir before each use.
Freeze: This dressing does not freeze well. Make a fresh batch instead. It only takes five minutes!
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- White Wine Vinegar - Safe at 2 tablespoons or 42 grams per meal.
- Avocado Oil - No detectable FODMAPs. Use freely.
- Strawberry Freezer Jam - Jam hasn't been tested but strawberries are safe at 10 medium strawberries or 150 grams per meal. Homemade jam made with low FODMAP ingredients keeps this dressing gut-friendly.
- Dijon Mustard - Safe at 1 tablespoon or 23 grams per meal.
- Kosher Salt and Black Pepper - No detectable FODMAPs.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes! Any strawberry jam or preserve will work. Just keep in mind that store-bought versions often have more sugar, so you may want to start with a little less and taste as you go.
Yes! That is exactly what this recipe is built for. This strawberry vinaigrette with jam skips the fresh berries entirely and uses strawberry freezer jam instead. You get the same bright strawberry flavor, year-round, without needing fresh fruit. It's also a great way to use up that jar of homemade jam sitting in your freezer.
Up to one week in a sealed container. Give it a shake before each use since the oil and vinegar will separate as it sits.
Yes. Use homemade strawberry freezer jam with low FODMAP ingredients, stick to the Dijon serving size, and you're good to go.
Absolutely. Just double or triple the recipe and store it in a larger jar. It keeps for up to a week in the fridge.
That is completely normal! Oil and vinegar separate naturally. Shake the jar well before each use, or use the immersion blender method for a more stable emulsion.
Yes! The acid in the vinegar and the sweetness from the jam make it a really nice marinade. Marinate chicken for at least 30 minutes before grilling or baking.
More Loveable Salad Dressing Recipes
- Homemade Western Salad Dressing - a sweet, tangy tomato-based dressing that comes together in under 15 minutes.
- Maple Dijon Dressing - sweet, tangy, and great on everything from salads to grain bowls.
- Low FODMAP Greek Dressing - bright, herby, and made without garlic or onion.
- Low FODMAP Italian Dressing - a classic Italian flavor profile that works for the whole family
Love This Recipe?
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Recipe
Strawberry Vinaigrette
Ingredients
- ¼ cup white wine vinegar or strawberry top vinegar (Note 1)
- ¼ cup avocado oil
- ¼ cup strawberry freezer jam (Note 2)
- 2 teaspoons Dijon mustard
- ½ teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- Add the white wine vinegar, avocado oil, strawberry freezer jam, Dijon mustard, Kosher salt, and fresh ground black pepper to a wide-mouth mason jar.
- For a chunky vinaigrette, whisk vigorously for one to two minutes until combined.
- For a smooth vinaigrette, use an immersion blender to blend the dressing directly in the jar until no strawberry pieces remain. This gives you a silky, restaurant-style texture.
- Taste and adjust. Want more tang? Add a splash more vinegar. Want it a touch sweeter? Add a tiny bit more jam.
- Serve immediately or store in the sealed jar in the refrigerator.
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