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.

Yield: 6 servings (serving size: 4 teaspoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 39%
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.1g
  • Carbohydrate: 8.4g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 52mg
  • Calcium: 8mg

Ingredients

  • 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

Preparation

  1. 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.
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