Fruit Salad - Salad
This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.
Prep 5 mins Total: 5 mins Servings: 18 Yield: cups
Cranberry Mustard Salad Dressing
¼ cup cranberry sauce
¼ cup Dijon mustard
1 clove garlic peeled
salt and ground black pepper to taste
¼ cup rice vinegar
¼ cup apple cider vinegar
¼ cup walnut oil
1 cup vegetable oil
Salad Step 1 Place cranberry sauce Dijon mustard garlic salt black pepper rice vinegar and cider vinegar into a blender. Turn the blender on and process until smooth about 30 seconds. Pour in walnut oil in a steady stream then vegetable oil. Blend until the salad dressing is thick and creamy about 1 minute.
Servings Per Recipe:18 Calories: 144.1 % Daily Value * Carbohydrates: 2.3g 1% Sugars: 1.5g Fat: 15.1g 23% Saturated Fat: 2.2g 11% Vitamin A Iu: 1.6IU Vitamin C: 0.1mg Calcium: 0.7mg Magnesium: 0.3mg Potassium: 4.1mg Sodium: 84.6mg 3% Calories From Fat: 136.3
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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