Cherry Vinaigrette
This cherry vinaigrette can be used as a salad dressing, but is acidic enough to be used as a marinade for meat.
1 tablespoon (15 mL) dried tart cherries
1 small onion
1 clove garlic
3 tablespoons (45 mL) fruit-flavored vinegar
2 tablespoons (30 mL) orange juice
1 tablespoon (15 mL) honey
1/3 cup (80 mL) olive oil
Salt and pepper to taste
Chop cherries, onion and garlic in food processor; pulse until finely chopped. Add fruit-flavored vinegar, orange juice and honey; puree. With food processor on, slowly add olive oil; mix well. Season with salt and pepper to taste.
Makes 3/4 cup or 6 (2-tablespoon) servings.
Serving suggestion: Serve with a salad of butter lettuce, blue cheese, crispy bacon bits and toasted pine nuts. Garnish with additional dried tart cherries, if desired. Add grilled chicken for an entree salad.
Makes 6
Per 2-tablespoon serving:
133 calories
12 g total fat (2 g saturated fat)
7 g carbohydrates
0 mg cholesterol
0 g protein
0 g fiber
98 mg sodium
2% vitamin A
8% vitamin C
0% calcium
2% iron
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