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CITRUS CRANBERRY VINAIGRETTE

Source of Recipe

Unkown


Recipe Introduction

With its bright pink color, this vinaigrette looks lovely when splashed on brilliant, hearty winter greens or drizzled on slices of cold turkey. I also love to toss slices of apple or pear and spicy toasted walnuts into the green salad. Makes 1 1/2 cups.

3/4 cup cranberries
2 teaspoons peeled and minced gingerroot
1/4 cup granulated sugar
1/4 cup orange juice
6 tablespoons champagne vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons grated orange zest
3/4 cup oil

Combine cranberries, gingerroot, sugar, orange juice, vinegar and lemon juice in small nonreactive saucepan.

Bring to boil over medium-high heat. Reduce heat to medium and simmer about 4 minutes or until cranberries have popped. Remove from heat and let cool.

When cool, puree in blender along with mustard, salt, zests and oil until smooth. Refrigerate until needed. Vinaigrette will keep up to 7 days.

Per (1-tablespoon) serving: 73 calories, .05 grams protein, 7 grams fat, 3 grams carbohydrates, no cholesterol, 52 milligrams sodium, 85 percent calories from fat.