Best 4 Cranberry Balsamic Vinaigrette Recipes
Cranberry balsamic vinaigrette is a versatile and tangy dressing that is perfect for salads, roasted vegetables, or grilled meats. It combines the tartness of cranberries with the sweetness of balsamic vinegar and the richness of olive oil. This dressing is also a great way to add a pop of color and flavor to your dishes. With its vibrant red hue and sweet-tart flavor, cranberry balsamic vinaigrette is sure to become a favorite in your kitchen.
Let's cook with our recipes!
CRANBERRY BALSAMIC VINAIGRETTE
The cranberries add that perfect sweet-tart flavor to this dressing. You can substitute dried cherries or raspberries for the cranberries.
Provided by Lisa Weston
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 183 calories, Carbohydrate 3.7 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.6 g, Sodium 217.3 mg, Sugar 3 g
BABY GREENS SALAD WITH CRANBERRY BALSAMIC VINAIGRETTE
This is a lovely salad for a holiday brunch or dinner party! The dressing is so yummy!! I've subbed a mild blue cheese for the goat cheese, and both are equally tasty. From Mary Ann Vitale, owner of La Taverna Restaurant in La Jolla CA.
Provided by BecR2400
Categories Greens
Time 21m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix the vinegar, cranberry sauce and shallot. Slowly whisk in the olive oil and season with salt and pepper.
- Preheat the oven to 400 degrees F.
- Place the walnuts on a baking sheet and toast for 5 to 7 minutes; set walnuts aside.
- To serve the salad, toss the greens with enough of the vinaigrette to moisten and arrange on plates.
- Sprinkle each salad with goat cheese, dried cranberries and toasted walnuts.
CRANBERRY AVOCADO SALAD W/SWEET BALSAMIC VINAIGRETTE
Oh my! A field of greens topped with avocados, cilantro, craisins, spiced almonds and drizzled with a white balsamic vinaigrette. Kudos to The Café Sucré Farine, Chris Scheuer.
Provided by gailanng
Categories Spinach
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the dressing: Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
- For the salad: place greens and cilantro leaves in a large bowl.
- Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently.
- Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing.
Nutrition Facts : Calories 513.8, Fat 45.4, SaturatedFat 5.7, Sodium 303.6, Carbohydrate 25.7, Fiber 9.1, Sugar 13.3, Protein 7.7
CRANBERRY AVOCADO SALAD WITH CANDIED SPICED ALMONDS & SWEET WHITE BALSAMIC VINAIGRETTE RECIPE - (4.4/5)
Provided by Johanna
Number Of Ingredients 26
Steps:
- Dressing: Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar. Salad: Place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table. Candied almonds: Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel. Place sugar in a large non-stick sauté pan and heat over medium heat, occasionally tipping and swirling the sugar until it's all melted into a pale golden syrup. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup. Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continue to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool. Note: The cumin and the smoked paprika give just a hint of mysterious, delicious flavor - even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.
Tips:
- For a sweeter vinaigrette, use honey or maple syrup instead of sugar.
- Add some minced shallots or garlic to the vinaigrette for extra flavor.
- If you don't have balsamic vinegar on hand, you can substitute another type of vinegar, such as red wine vinegar or apple cider vinegar.
- To make a thicker vinaigrette, add a little bit of Dijon mustard.
- For a lighter vinaigrette, use more olive oil and less vinegar.
- You can store the vinaigrette in a sealed container in the refrigerator for up to two weeks.
Conclusion:
Cranberry balsamic vinaigrette is a delicious and versatile dressing that can be used on a variety of salads and dishes. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and healthy dressing, give cranberry balsamic vinaigrette a try!
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