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.

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 ...

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/ ...

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 ...

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.

3. To make the lemon vinaigrette, combine all vinaigrette ingredients in a bowl and whisk to combine. Alternatively, you can place all ingredients in a mason jar and shake to combine. 4.

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.

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 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 ...

1/4 c. light olive oil Mix apple juice, apple concentrate, cranberry raspberry fruit juice concentrate, balsamic vinegar, Dijon mustard and hot sauce, and place in a blender.