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Cranberry Vinaigrette

November/December 1996

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A few staples make a tangy-sweet salad dressing which goes particularly well with bitter greens.


Cranberry Vinaigrette Recipe

Makes: About 1/4 cup

Active Time:

Total Time:

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon frozen cranberry-juice concentrate, thawed
  • 1 tablespoon rice-wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt & freshly ground pepper

Preparation

  1. Combine all ingredients in a glass jar with a tight-fitting lid and shake until well blended.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for several days.

Nutrition

Per 2-tablespoon serving: 118 calories; 11 g fat (1 g sat, 8 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g protein; 0 g fiber; 268 mg sodium; 4 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 2 fat



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Recipe Categories

Type of Dish
Salad dressing
Ethnic/Regional
American
Health & Diet Considerations
Low carbohydrate
Low cholesterol
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
2
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Fall
Winter

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