Dried Cranberry Vinaigrette Food

GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
• Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
• Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.

CRANBERRY BALSAMIC VINAIGRETTE

Steps:

• Whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. Stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.

AUTUMN BITTER/SWEET SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a blender or food processor, combine the vinaigrette ingredients and whirl until dried cranberrries are finely minced and incorportated into the dressing. Set aside. (Can be made ahead several hours in advance.).
• Tear the salad greens up into bite size pieces. Arrange on individual salad plates or in a large salad bowl.
• Toss the pears with the lemon juice to coat. Arrange the pears on the greens. Top each serving with the kohlrabi slices and the dried cranberries.
• Shake the vinaigrette dressing and drizzle on the salad just before serving. Garnish with the cheese.

WINTER GREENS WITH CRANBERRY-PORT VINAIGRETTE

Steps:

• Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt and pepper. Let cool slightly.
• Combine greens in large bowl. Pour vinaigrette over greens and toss. Sprinkle with cheese and nuts. Toss lightly and serve warm.

CRANBERRY VINAIGRETTE

Steps:

• In a bowl whisk together the syrup, the mustard, the vinegar, the cranberry juice, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.

APPLE PECAN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• Coat the pecans with the 2 tbls. maple syrup(or brown sugar mixture) and 1/8 teaspoons cinnamon.
• Spread the pecans out on a baking sheet in a single layer. Bake for 5 to 8 minutes in the preheated oven, or until lightly toasted.
• In a food processor, combine the cranberries, raisins, vinegar, onion, brown sugar, and mustard. Chop coarsely; remove from processor and place in a bowl.
• Gradually whisk in olive oil, and season with salt and pepper.
• Chop apple into bite size pieces, then mix with lemon/water mixture in a bowl to prevent browning. Keep apples in mixture until you toss ingredients into salad.
• In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat.
• Sprinkle with pecans, and serve.

CRANBERRY-ALMOND VINAIGRETTE

Steps:

• Whisk together the cranberry juice, lemon juice, cranberries, shallot, parsley, almonds, red pepper flakes, garlic powder, salt, and sugar in a small bowl until the sugar has dissolved. Whisk in the vegetable oil until the dressing is thick and smooth.

DRIED CRANBERRY VINAIGRETTE

Steps:

• Combine the cranberry juice and dried cranberries in microwave-safe bowl, cover with plastic wrap, and microwave on high power until hot, about 1 minute.
• Process hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds.
• With blender running, add oil and continue to process until smooth and emulsified, about 15 seconds.
• Makes about 1 1/4 cups.

ORANGE CRANBERRY VINAIGRETTE

Steps:

• 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.