Tangy Cranberry with Thyme Vinaigrette
Salad dressing is one area I have wanted to take control of in the kitchen. While I love the convenience of a purchased bottle of dressing, it is expensive and honestly has ingredients I don't cook with, in my own home. The solution is to keep a couple of different kinds of homemade salad dressing in our refrigerator. This is just as convenient as store-bought but made with ingredients we prefer.
|Cranberry with Thyme Vinaigrette with Feta over mixed greens.|
This Tangy Cranberry Vinaigrette is perfect to drizzle over salad greens, then top with a sharp creamy cheese such as Blue Cheese or Feta. And as I have learned, cheese on top of the salad is just as delicious as in the dressing.....
|Cranberry with Thyme Vinaigrette|
Cranberry with Thyme Vinaigrette
by the seat of my pants
2 - 3 T dried cranberries
3 T water
1/4 c red wine vinegar
2 T honey
1/4 (rounded) t thyme - crumbled
1/2 c olive - olive or avocado
1/4 t salt
pepper, 2-3 grinds
Chop cranberries until finely minced. Combine minced cranberries water-vinegar honey and thyme. Bring to a boil, cover, set aside to cool.
Combine cooled cranberries with remaining ingredients in a screw-top jar or other tight lidded container, shake well before serving. Refrigerate leftovers.
|Kale, Romaine, and Spinach with Tangy Cranberry and Thyme Vinaigrette.|
The more we experiment with various leafy vegetables in place of salad greens, the more we enjoy a salad.
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