This recipe came about because I had about a 1/3 of a cup of cranberries left over from another recipe. I didn't want to freeze them being such a small quantity but I didn't want to get rid of them either. I could have made muffin tops with them but a 1/3 of a cup really wasn't enough for an entire muffin recipe. Right now we have an extra family member with us and I thought, hey someone new to try recipes out on! Thus this vinaigrette was born. Needless to say I am thrilled it turned out so well and now have a new recipe to throw at the entire family this Christmas eve dinner. I used a Spinach Salad just because that is what I had planned for the meal however for our Christmas dinner it will be baby greens, sheepmilk cheese, green onions, walnuts and granny smith apples with this vinaigrette dressing. I'm also going to cut down a bit on the oil and see how it tastes over fruit as a dessert. This vinaigrette is on the sweeter side, if you think it might be too sweet just start with a tablespoon of sugar and increase your taste from there.
1/3 cup Fresh or Frozen Cranberries
1/4 cup Sugar
1/3 cup Extra Virgin Olive Oil
1/3 cup Red Wine Vinegar
1/4 tsp salt
4-5 Fresh Mint Leaves
2 Bunches Fresh Spinach
1/3 cup sliced Almonds, toasted
1/2 cup diced Radishes
1/2 cup dice Jicama
Optional: Use a mild white cheese finely grated
For the Vinaigrette
Place all in a food processor or blender and process until smooth, adjust salt to taste.
Almonds to toast:
Heat pan to medium high.
Once pan is hot add almonds and continually move the almonds around. I just use the handle and take it off the stove and using a stirring motion. The almonds will toast very quickly.
Assemble the salad. I do not add the Vinaigrette but let the guests add it to their own salad.
Thank you for stopping by and remember, enjoy life.
It's the one you have,