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Cranberry Vinaigrette Recipe Video
|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)|
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
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.
6. Use as desired.