Cranberry Sesame Vinaigrette Recipes

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.

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over greens and vegetables. Store in the refrigerator.

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.

Steps:

• In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.

Steps:

• On a cutting board, crush garlic clove, and sprinkle with salt. Using the back of your knife, smear garlic and salt into a rough paste, and transfer to a medium bowl. Whisk in vinegar, mirin, soy sauce, honey, and lemon juice. While whisking constantly, slowly drizzle in canola and sesame oils. Stir in sesame seeds. Season with salt and pepper.

Steps:

• Combine cranberries, sugar, and vinegar in a small saucepan over medium heat. Cook until the cranberries pop, about 5-10 minutes.
• Remove from the heat and let cool. Transfer to a blender or food processor and pulse until smooth. Add the mustard and orange juice and blend to combine. With the motor running, stream in the oil. Season to taste with salt and pepper.
• Use immediately or store in the refrigerator.
• Serve over a bed of mixed greens, apple and red onion slices, and pecans or walnuts OR over any salad of your choice!
• NOTE: This will last at least a week stored in a tightly sealed container in the refrigerator.
• Makes about 2 cups.

Steps:

• Combine cranberries, sugar, orange juice and rosemary in a large sauce pan.
• Bring to a boil, reduce heat and simmer 1 minute.
• Remove from heat and add in the orange zest.
• Cover and cool.
• Return to room temperature before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
• In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
• In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.