| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Salad dress, Vegan, Vegetarian | 8 | servings |
INGREDIENTS
| 2 | tb | Cranberries; to 3 tbsp |
| 4 | tb | Balsamic vinegar; or sherry vinegar |
| 2 | tb | Extra virgin olive oil |
| 2 | tb | Maple syrup |
| 1/2 | ts | Salt |
| Freshly ground black pepper | ||
| Silken tofu; optional |
INSTRUCTIONS
Combine all ingredients in blender and mix until smooth. For a creamy dressing, add the tofu. Substitute other berries or other flavored vinegars. Other substitutions/additions: apple juice, chopped garlic, herbs, chipotle pepper powder, or Liquid Smoke. From Ellen C. <ellen@elekta.com> Per serving: 45 Calories; 3g Fat (65% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 1/2 Fat NOTES : Another great way to use that bag of frozen cranberries leftover from Thanksgiving. This is a rich, distinctively flavored dressing, perfect for a large bowl of mesclun greens, warm wilted greens salad or over grilled vegetables. Recipe by: Ken Charney, PCC Natural Markets, Seattle TOH Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Nov 3, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”