Cranberry-Almond Vinaigrette recipe

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Ingredients

½ 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
½ teaspoon crushed red pepper flakes
½ teaspoon garlic powder
2 teaspoons salt
1 tablespoon white sugar
⅓ cup vegetable oil

Nutrition Info

102.8 calories
carbohydrate: 5.3 g
cholesterol: : -
fat: 9.2 g
fiber: 0.1 g
protein: 0.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 582.3 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 cup

Recipe Note

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.

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