Cranberry Vinaigrette
This cranberry vinaigrette is a good way to use leftover cranberry sauce from Thanksgiving. It’s a simple roll over meal that only requires 3 ingredients.
Ingredients:
1/2 cup leftover cranberry sauce *
1/4 cup fresh lime juice (about 4 limes)
1/3 cup olive oil
1/4 teaspoon salt
splash of water (to thin it out)
Directions:
Blend together all of the ingredients (except for the water) in a blender (or food processor). If it’s too thick, add some water and blend again. Then toss with salad.
* Here’s my recipe for cranberry sauce:
Ingredients:
1/4 cup maple syrup
1/4 cup water
7.5 oz. carton of fresh organic cranberries
Directions:
Bring the maple syrup and water to a boil. Add the berries and bring back to a boil. Cover and simmer, stirring occassionally for about 5 minutes, or until all the berries have popped and it’s starting to gel. Pour the sauce into a bowl and allow to cool to room temperature. Chill.
- ½ cup leftover cranberry sauce *
- ¼ cup fresh lime juice (about 4 limes)
- ⅓ cup olive oil
- ¼ teaspoon salt
- splash of water (to thin it out)
- ¼ cup maple syrup
- ¼ cup water
- 7.5 oz. carton of fresh organic cranberries
- Blend together all of the ingredients (except for the water) in a blender (or food processor). If it's too thick, add some water and blend again. Then toss with salad.
- * Here's my recipe for cranberry sauce:
- Bring the maple syrup and water to a boil. Add the berries and bring back to a boil. Cover and simmer, stirring occassionally for about 5 minutes, or until all the berries have popped and it's starting to gel. Pour the sauce into a bowl and allow to cool to room temperature. Chill.
