It is hard to believe that Thanksgiving and the flurry of cooking was one week ago. I would bet that the only thing still sitting in the back of your refrigerator would be a jar of cranberry sauce or Cranberry Relish. You can easily use some of that cranberry goodness in a vinaigrette.
My family and I somehow squeezed in a wonderful trip to Hawaii’s Big Island over the weekend. Being on vacation for the weekend meant that all of the wonderful Thanksgiving leftovers sat in the refrigerator uneaten. What is still salvageable will make a perfect dinner salad with some fresh local greens.
As with all vinaigrettes, stick to about a 1:3 ratio of acid (vinegar or citrus juice) to oil. I then season to taste with whatever suits my fancy that day. Salt, pepper, shallots, garlic, mustard, herbs just to name a few options.
What is your favorite vinaigrette?
Here you can find ‘A Flexitarian Thanksgiving’ Tropical Cranberry Relish recipe.
- 1 tablespoon Cranberry Relish or cranberry sauce
- 2 tablespoons balsamic vinegar
- ½ teaspoon dijon mustard
- 6 tablespoons olive oil
- salt and pepper to taste
- Place cranberry relish, vinegar and mustard in a small bowl. Whisk together while slowly pouring in olive oil until emulsified. This also works well with a milk frother. Taste and whisk in salt and pepper to taste.
- Enjoy with you favorite salad!