Cranberry Vinaigrette Recipe Video
Ingredients
| Dried cranberries | 1⁄2 Cup (8 tbs) | |
| Dijon mustard | 1 Tablespoon (mailles) | |
| Flax seed oil | 1⁄2 Cup (8 tbs) (foods alive) | |
| Kosher salt | To Taste | |
| Black pepper | To Taste | |
| Red wine vinegar | 1⁄4 Cup (4 tbs) | |
| Garlic clove | 1⁄2 |
Nutrition Facts
Serving size
Calories 128 Calories from Fat 104
% Daily Value*
Total Fat 12 g18.2%
Saturated Fat 1.2 g5.8%
Trans Fat 0 g
Cholesterol 0.7 mg0.23%
Sodium 47.1 mg2%
Total Carbohydrates 5 g1.8%
Dietary Fiber 0.33 g1.3%
Sugars 5.1 g
Protein 0.06 g0.12%
Vitamin A 0.3% Vitamin C 0.18%
Calcium 0.1% Iron 0.33%
*Based on a 2000 Calorie diet
Directions
1. In a pan, put the cranberries, add enough water to cover them.
2. Bring the water to a boil, turn the heat off and cover the pan and let it sit for some time.
3. In a blender jar, put in all the ingredients except for the flax seed oil.
4. Turn on the blender and as the cranberries blend keep pouring the flax seed oil, blend until it forms smooth mixture.
SERVING
6. Use as desired.
Editors Review
Cranberries aren't just Thanksgiving favorite, but all-round-the-year favorite. And when it comes to experimenting with them, the sky is the limit. Chef Keith Snow show how to prepare a lip-smacking good vinaigrette at home using cranberries that would jazz up the flavor of both your vegetarian and non-vegetarian dishes.Chef
