The Pioneer Woman Tasty Kitchen
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Cranberry Vinaigrette

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Level: Easy

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Description

With cookies and candy abounding during the holidays, take a healthy break and enjoy a sweet and tart cranberry vinaigrette with some spicy winter greens.

Ingredients

  • ½ cups Pure No-sugar-added Cranberry Juice (See Note)
  • ⅓ cups Vegetable Oil
  • ¼ cups Thawed Frozen Cranberries
  • 1 Tablespoon Balsamic Vinegar
  • 2 Tablespoons Pure Maple Syrup
  • 1 Tablespoon Dijon Mustard
  • ⅛ teaspoons Salt
  • 1 teaspoon Finely Minced Red Onion

Preparation

In a food processor, combine everything except the red onion. Process on low until all of the ingredients have emulsified (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 finely minced red onion and lightly shake to combine.

Serve immediately or store up to 1 week in the refrigerator. Shake vigorously between uses.

Note: Recommended brands are Lakewood Organic and R.W. Knudsen. A cranberry cocktail like Ocean Spray won’t work for this recipe as it is less concentrated.

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