Cherry Vinaigrette
This cherry vinaigrette can be used as a salad dressing, but is acidic enough to be used as a marinade for meat.
| Servings |
| 3/4cup (6 - 2tbsp servings) |
| Servings |
| 3/4cup (6 - 2tbsp servings) |
Ingredients
- 1 tbsp dried tart cherries
- 1 small onion
- 1 clove garlic
- 3 tbsp fruit-flavoured vinegar
- 2 tbsp orange juice
- 1 tbsp honey
- 1/3 cup olive oil
- Salt and pepper to taste
Servings: cup (6 - 2tbsp servings)
Units:
|
Ingredients
Servings: cup (6 - 2tbsp servings)
Units:
|
Instructions
- Chop cherries, onion and garlic in food processor; pulse until finely chopped. Add fruit-flavored vinegar, orange juice and honey; puree.
- With food processor on, slowly add olive oil; mix well. Season with salt and pepper to taste.
Recipe Notes
Serving suggestion: Serve with a salad of butter lettuce, blue cheese, crispy bacon bits and toasted pine nuts. Garnish with additional dried tart cherries, if desired. Add grilled chicken for an entree salad.
Per 2-tablespoon serving: 133 calories, 12 g total fat (2 g saturated fat), 7 g carbohydrates, 0 mg cholesterol, 0 g protein, 0 g fiber, 98 mg sodium, 2% vitamin A, 8% vitamin C, 0% calcium, 2% iron
