If you’re like me and hate throwing away perfectly good food (like leftover cranberry sauce) then this recipe for cranberry vinaigrette is a holiday keeper. In fact, I’d make a half recipe of cranberry sauce just to make this dressing.
For a great wintertime salad, toss spinach or mixed baby greens with some blue cheese (or feta or goat cheese) and candied pecans, and drizzle with the cranberry vinaigrette. Delicious, festive and resourceful! Enjoy!
Leftover Cranberry Sauce Vinaigrette
-recipe adapted from Cook’s Country Magazine (October/November 2009)
Makes about 1 cup
1 tablespoon finely minced shallot
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/3 cup olive oil
1/2 cup leftover cranberry sauce
Whisk shallot, mustard, red wine vinegar, and olive oil into leftover cranberry sauce. Season with salt and pepper.