Cranberry Vinaigrette

Serve with arugula and goat cheese for a tart, peppery salad. This thick salad dressing is also delicious spread on turkey sandwiches, or with roasted meats such as chicken, pork, and duck.


6 servings (serving size: 4 teaspoons)

Recipe from

Cooking Light

Nutritional Information

Calories 53
Caloriesfromfat 39 %
Fat 2.3 g
Satfat 0.3 g
Monofat 1.6 g
Polyfat 0.2 g
Protein 0.1 g
Carbohydrate 8.4 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 52 mg
Calcium 8 mg


1 cup cranberry juice
1/2 cup chopped fresh or frozen cranberries, thawed
1 tablespoon extravirgin olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
2 teaspoons minced chives
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper


Place juice and cranberries in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Combine cranberry mixture, oil, and remaining ingredients in a small bowl; stir well with a whisk.

Lia Huber,

Cooking Light

November 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note