Garlic
Cranberry Vinaigrette
1/4 C. olive oil
1-2 T. sweet brown rice vinegar
1 clove garlic, pressed
1/4 t. kosher or sea salt
1/4 t. freshly ground black pepper
2 T. dried cranberries
Combine all ingredients in a jar, adding vinegar to taste, starting with 1
tablespoon. Cap tightly and shake well to emulsify.
Refrigerate unused dressing.
Makes 1 1/2 Cups |
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Walnut Orange Dressing
1/3 C. walnuts, toasted
1 large clove garlic, pressed or minced
2 T. red wine vinegar
2 T. lemon juice
1 T. honey
1 T. fresh dill or 1 t. dried
1/8 t. ground white pepper
1/4 t. kosher salt
1/4 C. orange juice
2/3 C. extra-virgin olive oil
Place walnuts, garlic, vinegar, lemon juice, honey, dill, pepper, salt and
orange juice in blender container; process until smooth. With blender running,
slowly pour oil through hole in lid; process until emulsified.
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