| 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.
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