Cannabis-Infused Strawberry Vinaigrette with Burrata Salad
Author: Emily Kyle | EmilyKyleNutrition.com
Learn how to make a delicious cannabis-infused strawberry vinaigrette with fresh strawberries, white balsamic vinegar, and cannabis oil to pair with a deliciously creamy strawberry burrata salad that is naturally low-carb and gluten-free.
In a small blender, add the strawberries and puree them until completely smooth. You want to use 3 Tablespoons of strawberry puree in this recipe, so if you have more, remove it from the blender and save for another recipe.
To the blender, add the white balsamic vinegar, honey, and black pepper. Blend until smooth.
While the blender continues to run, slowly drizzle in the MCT oil and Bliss oil until it is well incorporated and the vinaigrette has become a beautiful pink color.
This recipe makes 10 ounces, but you only need one ounce for the salad. Measure out your desired amount of dressing for you salad and store the rest in an airtight container in the refrigerator.
For the Strawberry Burrata Salad
In a large bowl, add the arugula, strawberries, and almonds.
Add one ounce of strawberry vinaigrette to the bowl and toss well until all of the ingredients are well coated.
Top the salad with a burrata cheese ball.
If desired, top with freshly ground black pepper, and enjoy.
Notes
Dosing Instructions: Use my Bliss MCT oil for accurate and precise dosing. The vinaigrette makes 10, one ounce servings, so 20mL of Bliss MCT oil at 2.5mg THC:CBD per mL will result in a dose of 5mg THC:CBD per ounce. Storage Instructions: If you have leftover dressing, store in a sealed container in the refrigerator for up to 2-weeks if not using immediately, although cannabinoids may degrade at this time.Blender Alternatives: If you do not have a regular blender, you can use an immersion blender. You can also use a mason jar or salad dressing shaker and simply shake the ingredients together well.
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