Monday, February 15, 2010

Spicy Cranberry Vinaigrette

Here's an easy, sweet/tangy vinaigrette you can use as a salad dressing, dipping sauce or marinade.  It has quite a few ingredients but the end product is totally worth the time.

Spicy Cranberry Vinaigrette
created with love by LBTurner

1/4 (4 tbsp) cup extra virgin olive oil
2 tbsp aged balsamic vinegar
1 tbsp apple cider vinegar
2 1/2 tsp yellow mustard
4 tbsp whole, jellied cranberries
1 tsp minced garlic
1 tsp chopped red onion
1 tsp fresh lemon juice
1 tbsp red wine
1 tbsp fresh orange zest
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp ground chipotle pepper
1/4 tsp ground red pepper flakes

 Note: You can substitute the whole, jellied cranberries for fresh or frozen cranberries (thawed)

Add all ingredients in medium mixing bowl. Whisk together until thoroughly blended.  If using as a salad dressing, I would suggest adding a few tablespoons of dressing to the bowl of salad greens and tossing before serving.  Makes approx. 3/4 cup of dressing (6 servings - 2 tablespoons each). Store unused portion in refrigerator for up to eight weeks.

Nutritional info (via SparkPeople recipe calculator): cals: 98.3   fat: 9.4 g   protein: 0.2 g   carbs: 3.1 g   fiber: 0.3 g

If you try this recipe, please come back and tell me how you liked it.  Enjoy!


  1. I've got to give this one a try. Love the flavor combination. Nice touch with the salad you described.

  2. Mmmm, that sounds great! I grew up in cranberry country...

  3. @MaryAnn, This recipe is super easy and sooo good. Hope you get a change to try it. :>)

    @Eselqueso, Thanks! Wow, that must have been exciting and very healthy :>).


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