Thursday, October 22, 2009

Easy Cranberry Vinaigrette

Last week I finally got around to trying this Cranberry Vinaigrette recipe, clipped from a 2005 issue of Cooking Light. I found it too thick and too tart; it was more like unsweetened cranberry sauce than salad dressing. Left with a nearly full bag of cranberries, I altered the recipe and tried again. The second batch was still too thick, and I added too much sugar. The third time through, I simplified the recipe, adding more oil to dilute the tart flavors, and switching to mild apple cider vinegar. As the saying goes, third time's a good vinaigrette.

I like this on a salad of mixed greens, spinach, sliced apple, red onion, toasted pecans, and raw pepitas; the cranberries really jazz up these rich, earthy flavors. The nuts and seeds provide healthy fats, and the cranberries are packed with antioxidants.

Easy Cranberry Vinaigrette

1/2 cup whole raw cranberries, rinsed
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup

Purée all ingredients in blender. Serves 2.

Maine's cranberry harvest is going on right now. Find some local berries and try this easy, healthy salad dressing!

6 comments:

  1. Pretty salad! I love the colors.

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  2. What a lovely bowl of salad! YES, it does sound so easy and yummy! Can't wait to give this a try. Thanks for the ricipe, Mary!

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  3. STUNNING! What beautiful colors, I would love to make this.

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  4. What a concept, I never thought about using cranberries in a salad dressing before... And oh, that color! It's just lovely.

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  5. looks perfect for fall! great photo

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