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
Author: Mary Gillespie
Ingredients
1/2cupfresh or frozen cranberries
2tablespoonsorange juice concentrate
1/4cupmaple syrup
1tablespoonDijon mustard
1/2teaspoonsalt
1/4teaspoonground pepper
1teaspoondried thyme
1/4cupapple cider vinegar
1/4cupolive oil
1/4cupvegetable 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.