Monday, December 29, 2014

Paleo Orange-Cranberry Vinaigrette


I love making a festive salad on Christmas, even if it doesn't get as much praise or attention as the treats and flashier dishes of the day.

My favorite holiday salads usually feature a mixture of sweet and savory, and I love to use bright flavors and colors. This one perfectly fit the bill, and turned out deliciously! The dressing yields quite a bit, so I have been able to enjoy the leftovers for lunch since the big day.

I served my dressing over baby spinach and included pear, pomegranate seeds and pecans. Red onion would be a good inclusion, as would blue cheese if you do dairy.

Paleo Orange-Cranberry Vinaigrette

1 cup fresh cranberries
1/4 cup apple cider vinegar
1/4 cup pure maple syrup
1 tsp. Dijon mustard
juice of one orange (or I'd say use about 1/2 cup bottled orange juice)
2 tbs. olive oil
salt & pepper, to taste

Put cranberries, vinegar and syrup in a sauce pan.

Heat over low heat until cranberries begin to pop (about 10 minutes). Remove from heat and allow to cool a bit.

Combine remaining ingredients in a blender. Add cranberry mixture. Process until smooth. Taste for seasoning.

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