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This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.
Ingredients
- ¼ cup cranberry sauce
- ¼ cup Dijon mustard
- 1 clove garlic, peeled
- salt and ground black pepper to taste
- ¼ cup rice vinegar
- ¼ cup apple cider vinegar
- ¼ cup walnut oil
- 1 cup vegetable oil
Directions
Step 1
Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 144 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat2g | 11% |
| Sodium85mg | 4% |
| Total Carbohydrate2g | 1% |
| Total Sugars2g | |
| Vitamin C0mg | 1% |
| Calcium1mg | 0% |
| Potassium4mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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