Almond Vinaigrette Dressing Recipes
CRANBERRY-ALMOND VINAIGRETTE
I got the idea for this dressing from my love for Post Cranberry and Almond Cereal - I thought it was a great flavor combination. I like this dressing over a mixed green salad, potato salad (yes, it actually works) and even grilled salmon or warm roast turkey breast and glazed ham steaks at Christmas. I really love the color of this dressing - whatever it touches looks so pretty.
Provided by danadooley
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 5.3 g, Fat 9.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.4 g, Sodium 582.3 mg, Sugar 4.2 g
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- Pour the vinegar into a large bowl with the salt and pepper. Beat with a small whisk until the salt has dissolved.
- Gradually beat in the olive oil until the dressing is well blended. Taste for sharpness. If the dressing is too sharp, beat in the water a little at a time until it suits your taste. Set aside.
- Dry roast the sliced almonds in a heavy frying pan until they have just started to take on a golden color and you can smell their delicious aroma. Take care not to over-toast them.
- While the almonds are still warm, tip half of them into the dressing. This will give the mixture a toasty taste. Reserve the rest to sprinkle on the salad greens. That’s it! Try with Simple Steamed Asparagus or Steamed Green Beans.
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