Cranberry Vinaigrette


Slideshow: More Salad Dressings


  • Servings: Makes about 1/2 cup
KEY: Gastronaut Files, Sauces & Condiments, Fast, Healthy, Make Ahead, No-Cook

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  • 2 tablespoons red wine vinegar
  • 1 tablespoon cranberry juice
  • 1 tablespoon finely chopped dried cranberries
  • 1/2 teaspoon Cranberry-Anise Bitters or Peychaud's bitters
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a small bowl, whisk the vinegar, cranberry juice, dried cranberries and bitters. Gradually add the olive oil in a thin stream, whisking constantly. Season with salt and pepper.

Make Ahead

The cranberry vinaigrette can be refrigerated for up to 5 days.

Serve With

A salad of arugula, endives, diced apples, crumbled farmer cheese and toasted pumpkin seeds.

Contributed By Photo © Johnny Valiant Published October 2011

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