Description
Whenever you need a tangy, fruity vinaigrette or salad dressing recipe, this Cranberry Balsamic Vinaigrette with Garlic will have your tastebuds happy, happy! It’s not only delightful drizzled on a crisp lettuce salad, but also as a dip for sweet apples in the fall, as well as colorful green, red, and yellow bell pepper strips.
Ingredients
Scale
- 1/3 cup balsamic vinegar (aceto balsamico)
- 1/2 cup cranberry sauce (canned is fine, unless you have your own homemade)
- 1 teaspoon Dijon mustard
- 3/4 cup extra virgin olive oil
- 1 large garlic clove, minced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- pinch or two of freshly ground black pepper
Instructions
You can combine these in a medium-sized bowl using a hand-held whisk or use a food processor, whichever you prefer.
- Combine all ingredients and blend well.
- Taste, taste, taste.
- Adjust anything to your taste preferences: if you like more salt, or more sugar . . . than add a bit and taste again until you are satisfied. Adding more olive oil will tone down the cranberry and balsamic vinegar’s strong flavors. Or maybe you want a bit more Dijon mustard. Play with it until you are happy.
- Store in an air-tight covered container and place in the refrigerator for up to four days.
Nutrition
- Serving Size: 2 Tbsp.
- Calories: 175
- Sugar: 10g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
