Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Lia Huber
Recipe by Cooking Light November 2006

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Recipe Summary

Yield:
6 servings (serving size: 4 teaspoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

53 calories; calories from fat 39%; fat 2.3g; saturated fat 0.3g; mono fat 1.6g; poly fat 0.2g; protein 0.1g; carbohydrates 8.4g; fiber 0.5g; iron 0.1mg; sodium 52mg; calcium 8mg.
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