Sour Cherry Vinaigrette Recipes

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SOUR CHERRY VINAIGRETTE



Sour Cherry Vinaigrette image

A great salad dressing for summer vegetables. Keeps well for about a month with refrigeration. Slight separation is normal.

Provided by Matt Hamilton

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

Time 30m

Yield 24

Number Of Ingredients 7

1 ½ cups tart cherry juice
¼ cup red wine vinegar
¼ cup white vinegar
1 teaspoon Dijon mustard
½ teaspoon chile-garlic sauce (such as Sriracha)
salt and ground black pepper to taste
2 cups grapeseed oil

Steps:

  • Simmer cherry juice in a saucepan over medium-high heat, stirring frequently, until the juice is reduced to about 1/2 cup in volume, about 20 to 25 minutes. Remove from heat and pour into a bowl to cool to room temperature.
  • Pour reduced cherry juice, red wine vinegar, and white vinegar together in a blender; add mustard, chile-garlic sauce, salt, and pepper. Blend for 30 seconds. Add a drop of grapeseed oil and blend another 30 seconds. Pour remaining oil into the blender; blend for 2 minutes.

Nutrition Facts : Calories 170.4 calories, Carbohydrate 2.3 g, Fat 18.2 g, Protein 0.1 g, SaturatedFat 1.7 g, Sodium 11.8 mg, Sugar 1.6 g

CHERRY VINAIGRETTE



Cherry Vinaigrette image

This tangy, thick, cherry-colored dressing tastes great on most any tossed salads. It's nice on fresh fruit, too.

Provided by Midwest Living

Categories     Food

Time 25m

Yield About 1-1/2 cups

Number Of Ingredients 11

1 ½ cups frozen unsweetened pitted tart red cherries
⅓ cup red wine vinegar
¼ cup dried cherries
1 large shallot, quartered
1 clove garlic, halved
3 tablespoons honey
1 ½ teaspoons Dijon-style mustard
¼ teaspoon dry mustard
⅛ teaspoon kosher salt or salt
⅛ teaspoon coarsely ground black pepper
¼ cup salad oil

Steps:

  • In a small saucepan, heat frozen cherries, uncovered, over medium-low heat for 10 to 15 minutes or until cherries and their juices are reduced to 1/2 cup, stirring occasionally.
  • In a food processor or blender, combine cooked cherries, vinegar, dried cherries, shallot, garlic, honey, Dijon-style mustard, dry mustard, salt and black pepper. Cover and process or blend until smooth. With the processor or blender running, add the oil in a thin, steady stream and process for 1 to 2 minutes or until the mixture thickens. Cover and chill for up to 1 week. Use as salad dressing over tossed salads. Makes about 1-1/2 cups.

Nutrition Facts : Calories 38 calories, Carbohydrate 5 g, Fat 2 g, Sodium 18 mg

SOUR CHERRY VINAIGRETTE



Sour Cherry Vinaigrette image

Get the recipe for Sour Cherry Vinaigrette.

Provided by Paige Grandjean

Time 5m

Number Of Ingredients 7

0.25 cup pitted sour cherries, coarsely chopped
1.5 tablespoons Champagne or white wine vinegar
1 tablespoon honey
1.5 teaspoons Dijon mustard
0.25 cup olive oil
0.75 teaspoon kosher salt
0.25 teaspoon black pepper

Steps:

  • Combine cherries, vinegar, honey, and mustard in a small bowl. Drizzle in oil, whisking constantly, until incorporated. Whisk in salt and pepper. Serve on a salad of Little Gem lettuce, avocado, bacon, and feta cheese (or whatever salad you like).

Nutrition Facts : Calories 144 kcal, Carbohydrate 6 g, Protein 0 g, SaturatedFat 2 g, Sodium 406 mg, Sugar 5 g, Fat 14 g, UnsaturatedFat 0 g

HARVEST SALAD WITH CHERRY VINAIGRETTE



Harvest Salad with Cherry Vinaigrette image

Mixed greens and plenty of produce make this salad so satisfying, and it's gorgeous to serve for special occasions. -Jaye Beeler, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (1 cup each).

Number Of Ingredients 17

3 medium fresh beets (about 1 pound)
1 package (5 ounces) spring mix salad greens
2 medium apples, thinly sliced
1 medium carrot, shredded
1/2 cup grape tomatoes, halved
1/2 cup yellow grape tomatoes or pear tomatoes, halved
1/2 cup chickpeas, rinsed and drained
1/2 cup coarsely chopped walnuts, toasted
4 thick-sliced bacon strips, cooked and crumbled
CHERRY VINAIGRETTE:
1/2 cup tart cherry preserves
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces., In a large bowl, combine salad greens, apples, carrot, tomatoes, chickpeas, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.,

Nutrition Facts :

GARDEN SALAD WITH HERBS AND SOUR-CHERRY DRESSING



Garden Salad with Herbs and Sour-Cherry Dressing image

Handfuls of fresh herbs and leafy greens plus fronds of fennel provide a depth of flavor in this summery salad. Tart cherries are quickly marinated in a simple sherry vinaigrette then mixed with the salad.

Provided by Anna Kovel

Categories     Food & Cooking     Ingredients     Vegetables

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 10

2 teaspoons sherry vinegar or aged red-wine vinegar
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 ounces fresh sour cherries, rinsed, drained, pitted, and halved or quartered (1 cup)
1 fennel bulb, halved length-wise, cored, and thinly sliced, plus 1/2 cup fronds
2 cups mixed fresh tender-herb leaves, such as shiso, basil, tarragon, anise hyssop, and mint
5 cups mixed greens, such as watercress, amaranth, tatsoi, and arugula
2 spring onions, thinly sliced (1/2 cup)
6 radishes, thinly sliced (1 cup)

Steps:

  • Stir together vinegar, lemon juice, a large pinch of salt, and a few grinds of pepper. Whisk in oil. Stir in cherries; let stand at least 5 minutes and up to 30 minutes.
  • Finely chop fennel fronds; mix with herbs. Toss greens with herb mixture. Gently mix in onions, radishes, and sliced fennel; add dressing and cherries, tossing to combine. Season with salt and pepper and serve immediately.

SOUR CHERRY VINAIGRETTE



SOUR CHERRY VINAIGRETTE image

Categories     Fruit     Appetizer     Fourth of July     Picnic     Kid-Friendly     Quick & Easy     Low Cal     Mother's Day     Father's Day     Lunch     Spring     Summer     Healthy

Yield 15 servings

Number Of Ingredients 7

1 ½ Cups Tart Cherry Juice
¼ Cup Red Wine Vinegar
¼ Cup White Vinegar
2 Cups of Salad Oil (I usually use Grape seed oil)
1 Tsp. Dijon Mustard
½ Tsp. Sriracha
Dash of Salt & Pepper

Steps:

  • Please cherry Juice in a saucepan and reduce over medium-high heat, stirring frequently, until about ½ cup remains. Let cool. Place reduced cherry juice, red wine vinegar and white vinegar in a measuring cup to be sure they equal 1 cup together. Top off with white vinegar if more liquid is needed. Pour cherry juice and vinegar mixture in to a blender. Add mustard, sriracha, salt and pepper. Cover and blend for thirty seconds. Add 1 drop of oil and blend for another 30 seconds. Add remaining oil and blend for 2 minutes.

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