Saturday, December 17, 2011
Cranberry Vinaigrette and Harvest Salad
I had some cranberries that needed to be used and decided to make a fun salad dressing. I am really happy with how this cranberry vinaigrette turned out, a little tart and full of flavor. It would be delicious over any type of green salad, but I especially like it over this Harvest Salad. The salad has a great crunch from the apples and toasted nuts and I love how the bleu cheese starts to mix in with the vinaigrette. The dried cranberries add a touch of sweetness to the mix. The salad and vinaigrette make a great lunch if you add chicken or turkey.
Salad greens (I used a mix of romaine, spinach and arugula, but use whatever you like)
Toasted walnuts or pecans, chopped
Bleu cheese crumbles (I used gorgonzola)
Dried cranberries (optional)
Yield: 1 1/2 cups
1/3 cup red wine vinegar
1/2 olive oil
1 Tbsp balsamic vinegar
1 cup fresh cranberries
2 Tbsp red onion, minced
Zest from 1 orange
Juice from 1 orange
2-3 Tbsp sugar
Salt and Pepper to taste
In a blender or food processor, combine all of the ingredients. Continue to process until the cranberries are chopped up and everything is blended. Taste to see if it needs anymore sugar, salt or pepper, and adjust if needed.
Make a couple hours ahead so the flavors have a chance to meld.
Store the vinaigrette in a mason jar in the fridge. About 15 minutes before using, take it out of the fridge and remove the lid to let the oil soften. Right before serving, replace the lid, shake the jar and dress the salad or pour it into a container so everyone can serve themselves.
The cranberry vinaigrette seems to do okay sitting in the fridge for a couple weeks so don't be afraid by the quantity this recipe makes.