Cranberry Balsamic Vinaigrette Recipes

CRANBERRY BALSAMIC VINAIGRETTE

Cranberry Balsamic Vinaigrette image

The cranberries add that perfect sweet-tart flavor to this dressing. You can substitute dried cherries or raspberries for the cranberries.

Provided by Lisa Weston

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup balsamic vinegar
1 tablespoon finely chopped dried cranberries
1 teaspoon white sugar
1 teaspoon Dijon mustard
½ teaspoon salt
1 clove garlic, peeled and smashed
freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

Whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. Stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.

Nutrition Facts : Calories 183 calories, Carbohydrate 3.7 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.6 g, Sodium 217.3 mg, Sugar 3 g

BABY GREENS SALAD WITH CRANBERRY BALSAMIC VINAIGRETTE

Baby Greens Salad With Cranberry Balsamic Vinaigrette image

This is a lovely salad for a holiday brunch or dinner party! The dressing is so yummy!! I've subbed a mild blue cheese for the goat cheese, and both are equally tasty. From Mary Ann Vitale, owner of La Taverna Restaurant in La Jolla CA.

Provided by BecR2400

Categories Greens

Time 21m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup balsamic vinegar
1 cup whole berry cranberry sauce
1 shallot, finely chopped
1 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
1/2 cup chopped walnuts
10 cups baby greens
8 ounces goat cheese, crumbled
1/2 cup dried cranberries

Steps:

In a small bowl, mix the vinegar, cranberry sauce and shallot. Slowly whisk in the olive oil and season with salt and pepper.
Preheat the oven to 400 degrees F.
Place the walnuts on a baking sheet and toast for 5 to 7 minutes; set walnuts aside.
To serve the salad, toss the greens with enough of the vinaigrette to moisten and arrange on plates.
Sprinkle each salad with goat cheese, dried cranberries and toasted walnuts.

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