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
More From Cooking Light
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
- 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.
Cranberry Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
More Recipes for Salad Dressings
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Vidalia-Honey Vinaigrette
Southern Living -
Cranberry Vinaigrette
Oxmoor House
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