Cranberry Orange Vinaigrette

By á-29897

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

Details

Servings 1
Adapted from theveglife.com

Preparation

Step 1

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 ¾ C but easily doubles.