This tangy, thick, cherry-colored dressing tastes great on most any tossed salads. It's nice on fresh fruit, too.
Recipe from Midwest Living
About 1-1/2 cups
1 1/2 cups frozen unsweetened pitted tart red cherries
1/3 cup red wine vinegar
1/4 cup dried cherries
1 large shallot, quartered
1 clove garlic, halved
3 tablespoons honey
1 1/2 teaspoons Dijon-style mustard
1/4 teaspoon dry mustard
1/8 teaspoon kosher salt or salt
1/8 teaspoon coarsely ground black pepper
1/4 cup salad oil
In a small saucepan, heat frozen cherries, uncovered, over medium-low heat for 10 to 15 minutes or until cherries and their juices are reduced to 1/2 cup, stirring occasionally.
In a food processor or blender, combine cooked cherries, vinegar, dried cherries, shallot, garlic, honey, Dijon-style mustard, dry mustard, salt and black pepper. Cover and process or blend until smooth. With the processor or blender running, add the oil in a thin, steady stream and process for 1 to 2 minutes or until the mixture thickens. Cover and chill for up to 1 week. Use as salad dressing over tossed salads. Makes about 1-1/2 cups.
Per Serving: cal. (kcal) 38, Fat, total (g) 2, carb. (g) 5, sodium (mg) 18, Percent Daily Values are based on a 2,000 calorie diet
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