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!