1/3 cup frozen cranberry juice concentrate, thawed 1 tablespoon balsamic vinegar 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons coarsely chopped pecans, toasted ...

In a small bowl, whisk the vinegar, cranberry juice, dried cranberries and bitters. Gradually add the olive oil in a thin stream, whisking constantly. Season with salt and pepper.

Combine the rice vinegar, cranberry juice, cranberries, shallot, sugar, rosemary, olive oil and salt and pepper to taste. Let the dressing stand for the flavors to meld.

1/2 cup cranberry sauce 3 Tbsp. extra virgin olive oil 1 Tbsp. cider vinegar 2 tsp. dijon mustard 1 tsp. fresh thyme 1 clove garlic, mashed 1/4 tsp. salt 1/4 tsp. black pepper 8 cups (8 oz.) baby kale ...

Cranberry Vinaigrette: • 1/4 cup frozen cranberry juice concentrate, undiluted • 1/4 cup white wine vinegar • 2 teaspoons Dijon mustard • 1/4 teaspoon salt • Freshly ground pepper • 1/ ...

Drizzle in the olive oil until vinaigrette is smooth and emulsified. Yield: 2 1/2 cups. *Chef’s Notes from Bev: Dressing will keep, covered, up to 2 weeks refrigerated.

1 cup red quinoa (we used regular quinoa) 1-1/2 cups water 1/2 cup dried cranberries 1 red bell pepper, cored, seeded and diced 1 large cucumber, peeled, seeded and diced 1/4 medium red onion or ...

Combine the rice vinegar, cranberry juice, cranberries, shallot, sugar, rosemary, olive oil and salt and pepper to taste. Let the dressing stand for the flavors to meld.