Cranberry-Almond Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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I got the idea for this dressing from my love for Post Cranberry and Almond Cereal - I thought it was a great flavor combination. I like this dressing over a mixed green salad, potato salad (yes, it actually works) and even grilled salmon or warm roast turkey breast and glazed ham steaks at Christmas. I really love the color of this dressing - whatever it touches looks so pretty. Ingredients:
1/2 cup cranberry juice |
1 tablespoon lemon juice |
1 tablespoon dried cranberries, finely chopped |
1 tablespoon finely chopped shallot |
1 tablespoon finely chopped fresh parsley |
2 teaspoons ground almonds |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon garlic powder |
2 teaspoons salt |
1 tablespoon white sugar |
1/3 cup vegetable oil |
Directions:
1. Whisk together the cranberry juice, lemon juice, cranberries, shallot, parsley, almonds, red pepper flakes, garlic powder, salt, and sugar in a small bowl until the sugar has dissolved. Whisk in the vegetable oil until the dressing is thick and smooth.
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