Cranberry Vinaigrette
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Cranberry Orange Vinaigrette {Vegan}

Servings 3 /4 C
Author Veg Life Staff

Ingredients

  • FOR THE CROUTONS:
  • 1 tsp Oil
  • Use any crusty bread or our Cranberry Wild Rice Bread cut into cubes
  • FOR THE DRESSING:
  • 1/2 C Fresh Cranberries
  • 1/8 C Apple Cider VInegar
  • 1/8 C Agave Syrup or more to taste
  • 1/4 C Orange Juice freshly squeezed
  • 3/4 tsp Dijon Mustard
  • 1 Tbl Olive Oil
  • 1/4 tsp Salt
  • pinch of Pepper
  • TO COMPLETE THE SALAD:
  • Mixed greens with Spinach or Kale
  • Toasted Walnuts
  • Dried Cranberries

Instructions

  • In a saute pan with 1 tsp of oil, toss bread cubes on medium-high heat and saute until toasted and crispy.
  • In a small sauce pan, add the cranberries, vinegar and agave over medium-high heat until the cranberries start to pop and soften slightly. This should take about 10 minutes. Set aside to cool slightly.
  • Place the slightly cooled cranberry mixture into a blender or food processor. Add the remaining ingredients (except salt and pepper).
  • Taste for seasoning. Adjust sweetness with more agave and season with salt and pepper.
  • To tossed mixed greens, add toasted walnuts, dried cranberries and croutons.
  • Serve with the Cranberry Orange Vinaigrette.
  • This recipe makes about 3/4 C but easily doubles.