Cherry Vinaigrette
Recipe from Midwest Living

This tangy, thick, cherry-colored dressing tastes great on most any tossed salads. It's nice on fresh fruit, too.

Cherry Vinaigrette

by 3  people

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Yield: About 1-1/2 cups
Total Time: 25 mins
Recent Activity:
  • 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 
  • 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.
Nutrition information
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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