Cranberry Viniagrette
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
This viniagrette is pleasantly tart and goes well on hardier greens like kale and cabbage. Perfect on a winter slaw of cabbage, apple and fennel.
Servings: 1 -1/2 cups
Ingredients
- 1/2 cup fresh or frozen cranberries
- 2 tablespoons orange juice concentrate
- 1/4 cup maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon dried thyme
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup vegetable oil
Instructions
-
Place all ingredients except oil in food processor and process until fully combined.
-
Drizzle oil in slowly while machine is running.
-
Serve dressing immediately on salad, or store in the fridge for up to two weeks.
Recipe Notes
If you prefer a less tart dressing, you can increase the vegetable oil by 2 - 4 tablespoons. Don't increase the olive oil, though, as the flavor is stronger and can overpower the dressing.