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Cranberry Balsamic Dressing

by Michele Pesula Kuegler | September 29th, 2009 | Healthy Cooking, Recipes, Salads
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Cranberry Balsamic VinagretteI love to use a sprinkling of vinegar as dressing quite often.  We usually have an assortment of vinegars: champagne, cider, orange muscat, red wine, balsamic.  Using only vinegar on a salad produces a light topping with a bit of a bite.

Last week I decided to make salad a main course dish for my husband and me.  With fall’s arrival, I began to think of seasonal foods that would be available.  One of the fall ingredients that I love to use is cranberries.  However, I hadn’t seen any fresh cranberries in our grocery store yet, so I settled with cranberry juice.

To give the dressing some deeper acidity, I decided to use a pomegranate-infused blush balsamic vinegar, which is quite tasty on its own, with the cranberry juice.  Combining these two ingredients provided great flavor but made the dressing a little acidic.  The addition of some honey improved that immensely.  A little olive oil for body and garlic for another layer of flavor, and we had a great fall topping for our salad.

Cranberry Balsamic Dressing


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Ingredients
  1. 2 Tb. pomegranate-infused blush balsamic vinegar
  2. 4 Tb. 100% cranberry juice
  3. 1 tsp. honey
  4. 1 garlic clove, minced
  5. 1 Tb. extra virgin olive oil
  6. salt & pepper
Instructions
  1. In a small bowl, combine vinegar, juice, honey, and garlic.
  2. Whisk until honey is incorporated fully.
  3. Add olive oil, whisking to combine.
  4. Season with salt and pepper to taste.
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