Thursday, October 27, 2011

Fresh Cranberry Vinaigrette

One of the easiest Paleo-friendly meals for me to share with my children is a big salad bar. We all get to choose what we want, and the two shorties shove a ton of good veggies down their gullets with glee.


Today was the coldest day of the season to date, not to mention rainy and downright miserable. It made me crave seasonal flavors, so I included some roasted butternut squash cubes and pear with tonight's spread. I also carried the theme over into the salad dressing, putting to good use the fresh cranberries I'd pick up on a whim earlier at Trader Joe's.




I was really happy with how this turned out: tart, tangy and a beautiful pink! I think it wasn't quite sweet enough for the kids, but as they don't use much dressing anyway I wasn't too worried about it! Just meant I now have some left over for a great salad lunch tomorrow...




Fresh Cranberry Vinaigrette
3 tablespoons apple cider vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tbs. Dijon mustard
one minced garlic clove
1/2 teaspoon each of  salt & pepper
water, as needed, to thin out dressing (I used about 2 tbs.)
Combine all ingredients in a blender.


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