Popular - Side Dish
A great salad dressing for summer vegetables. Keeps well for about a month with refrigeration. Slight separation is normal.
Prep 10 mins Cook: 20 mins Total: 30 mins Servings: 24 Yield: 3 cups
Sour Cherry Vinaigrette
1 ½ cups tart cherry juice
¼ cup red wine vinegar
¼ cup white vinegar
1 teaspoon Dijon mustard
½ teaspoon chile-garlic sauce (such as Sriracha)
salt and ground black pepper to taste
2 cups grapeseed oil
Side Dish Step 1 Simmer cherry juice in a saucepan over medium-high heat stirring frequently until the juice is reduced to about 1/2 cup in volume about 20 to 25 minutes. Remove from heat and pour into a bowl to cool to room temperature. Step 2 Pour reduced cherry juice red wine vinegar and white vinegar together in a blender; add mustard chile-garlic sauce salt and pepper. Blend for 30 seconds. Add a drop of grapeseed oil and blend another 30 seconds. Pour remaining oil into the blender; blend for 2 minutes.
Servings Per Recipe:24 Calories: 170.4 % Daily Value * Protein: 0.1g Carbohydrates: 2.3g 1% Sugars: 1.6g Fat: 18.2g 28% Saturated Fat: 1.7g 9% Vitamin A Iu: 3.7IU Potassium: 2.7mg Sodium: 11.8mg 1% Calories From Fat: 164.1
*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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