Try this Cranberry vineagrette and pear salad recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan over low heat, bring cranberries, honey, and vinegar to a simmer; cook until cranberry skins break, 2-3 minutes; remove from heat and set aside to cool. Combine the cranberry mixture and Dijon mustard in a blender and blend until smooth.
With the blender motor running, drizzle in oil, then 1/2 cup water. (Once incorporated, the mixture should look thick and glossy.) Season with salt and pepper. Refrigerate vinaigrette until ready to serve.
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Serving Size: 1 Serving (1188g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3339 | ||
Calories from Fat: 2854 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 317.1g | 423 % | |
Saturated Fat 34.4g | 172 % | |
Monounsaturated Fat 158g | ||
Polyunsanturated Fat 110.7g | ||
Cholesterol 76mg | 23 % | |
Sodium 2412.2mg | 83 % | |
Potassium 1574.8mg | 41 % | |
Total Carbohydrate 135.6g | 40 % | |
Dietary Fiber 31.2g | 125 % | |
Sugars, other 104.4g | ||
Protein 17.5g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3339
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