1/2 cup Cranberry Orange Vinegarb or raspberry vinegar
1/4 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1/2 teaspoon ground mustard
1/8 teaspoon coarsely ground pepper
1/2 cup canola oil
1/2 teaspoon poppy seeds
1. In a blender, combine the first six ingredients. Cover and process for 1 minute. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Store in the refrigerator.
When I give jars of my Cranberry Vinegar, I'm certain to include this recipe. The vinaigrette pairs especially well with a green salad featuring dried cranberries, mandarin oranges and toasted walnuts. Or use it as a marinade for chicken and salmon.—
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 1-1/4 cups.
Nutrition Facts
2 tablespoons: 120 calories, 11g fat (1g saturated fat), 0 cholesterol, 119mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 0 protein.