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Cranberry Vinaigrette


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Cranberry Vinaigrette


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Cranberry Vinaigrette

The bright flavors of this vinaigrette really make a salad POP. Because it is a puree, I like to spread the vinaigrette on the bottom of a platter, arrange my salad ingredients on top of it and then dress the top of the ingredients very simply with really good extra-virgin olive oil and sea salt. That way, the leaves do not become soggy and overdressed.


  • Prep Time : 10 min
  • Ready Time : 10 min




    For the Cranberries

    • 1/2 cup of sugar
    • 1/2 cup of water
    • 1 1/2 cups of cranberries

    For the cranberry Vinaigrette

    • 1 cup cooked cranberries
    • 3 tablespoons rice wine vinegar
    • 1 tablespoon fresh lemon juice
    • Kosher salt and freshly cracked pepper
    • 1/2 cup canola oil
    • 2 tablespoons toasted walnut oil (or canola oil if there is a nut allergy)

    For the Salad

    • 6 cups baby spinach or favorite salad green
    • Poached pears, sliced
    • Pickled shallots, sliced


    For the Cranberries

    1 In a saucepan, combine water and sugar, stirring to dissolve sugar.
    2 Bring to boil; add cranberries, reduce heat to medium-low. Cook until skins pop. To gel sauce, cool completely at room temperature, refrigerate until firm.

    Makes 2 1/4 cups.

    For the dressing: Mix all ingredients together and keep in a sealable jar until ready to use.


    About Chef Laura Frankel


    I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com




    One Response to Cranberry Vinaigrette

    1. avatar says: Mir

      Hi Laura,

      I always love your recipes. I have eaten and met you in your restaurant in Chicago quite a few years ago. I own your cookbook and use it often for the holidays. Please forward the recipes for the poached pears and pickeled shallots.

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