Cooking well while avoiding wheat, dairy, eggs, tree nuts, peanuts, sesame, soy and and all other beans, peas, lentils, corn and yeast*
Sunday, November 8, 2015
Vinegar-Free, Citrus-Free Cranberry Salad Dressing
Cranberries have all the tartness and fruitiness needed to wake up a salad. This easy salad dressing is also a brilliant, deep pink. Cranberries not being very sweet, they tend not to have much yeast growing on them. If you're concerned about the small amount that might be present, see Produce in the Glossary.
1 c. fresh (or thawed frozen) cranberries
1 c. olive oil (See Oil in the Glossary)
1 tsp. salt (See Salt in the Glossary)
1 tsp. tarragon leaves
1/2 tsp. black pepper (See Spices in the Glossary)
Discard any berries that have started to go off. Also take out any berries that have green spots (the blender may have trouble grinding them up).
Combine all ingredients in a good blender; blend thoroughly.
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