Now that I’m beginning to come out of my sugar stupor from my latest cookie and scone recipes I think it’s time to talk salad. Amongst all of the holiday parties and the tradition of baking cookies galore with the kids or grandkids it’s important to plan some healthy meals. Doing this is necessary in the spirit of staying healthy and energized over the next couple of weeks leading up to Christmas.
I developed today’s recipe for Cranberry Vinaigrette with the intent of having a festive dressing that pairs well with some of the spicy greens my husband and I have been getting from our local farm. Things like mustard greens, mizuna, mache, tatsoi, arugula and frisée. Discovering new salad greens has been part of the fun of being part of a CSA, but it also presented a challenge on how to prepare these less familiar salad makings. In the case of this dressing, the medley of sweet and tart tames the bitterness of the greens without masking their spicy and unique flavors.
Below is a shot of this fresh, winter salad dressing pictured with my upcoming Spicy Greens, Delicata, and Crunchy Pork Salad recipe. Stay tuned for the recipe for this healthy, seasonal yumminess this weekend!
- ½ C pure no-sugar-added cranberry juice*
- ⅓ C vegetable oil
- ¼ C thawed frozen cranberries
- 1 Tbsp balsamic vinegar
- 2 Tbsp pure maple syrup
- 1 Tbsp dijon mustard
- ⅛ tsp salt
- 1 tsp finely minced red onion
- In a food processor combine everything except the red onion. Process on low until all of the ingredients have emulsified (a.k.a. turned creamy and even in texture) and the cranberry is broken up into pieces that are about the size of fresh ground pepper.
- Pour the vinaigrette into a dressing bottle, add 1 tsp of finely minced red onion and lightly shake to combine.
- Serve immediately or store up to one week in the refrigerator. Shake vigorously between uses.
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