Tuesday, December 6, 2011
Cranberry salad dressing
If you are interested in what else I made for Thanksgiving I made a Maple Cream pie from this recipe at the NY times. I now make this every year for thanksgiving and it's pretty amazing stuff. The NY is a great resource for Thanksgiving recipes- a little late now but Thanksgiving recipes tend to be good for finding yummy things to eat when the weather outside is cold.
I do some slight changes to the salad dressing recipe, she cooks the cranberries and shallots and I do not. I have never made this recipe with cooked cranberries so I don't know what the taste difference is. However I feel there should be more raw cranberries in my life and since they are pretty difficult to eat by themselves this is a good way to eat them raw. Cranberries are also a great source of nutrition. Your bladder will thank you later for eating them.
It's rather common knowledge these days that cranberry juice can prevent and sometimes even cure a bladder infection. I myself have cured a bladder infection with cranberry juice. Cranberries are also high in antioxidants which defend the body from free radicals. Free radicals attack cells in your body- they are something you don't want. This is why antioxidant foods are so great, they assist your body in staying in optimum health by keeping invaders out. Cranberries also have Anti-inflammatory benefits and help to fight cancer. For more cranberry info go to whfoods.com.
Alright so here is the recipe. Again this is from The Whole Life Nutrition Cookbook, which was written locally here in Bellingham and is full of dairy free gluten free yummy stuff.
You will need a blender for this recipe, but a food processor or hand blender would work to (note the picture of the Turkey below was thrown in from our Thanksgiving Dinner- I didn't cook it but it was a pretty bird!)
2 shallots, sliced
1 cup fresh cranberries
3/4 cup freshly squeezed orange juice
1/4 cup extra virgin olive oil
3 Tablespoons balsamic vinegar (I didn't have this so I used white wine vinegar)
3 Tablespoons Maple Syrup
1 teaspoon Orange zest
1/2 teaspoon sea salt
Chop the shallots into usable pieces and combine all ingredients into a blender. Blend until smooth. This salad is great on top of Turkey and spinach. I found that Ali does actually have this recipe on her blog and you can see her version here.
This should stay good in your fridge for about 10 days.
This recipe part of Fat Tuesday Forager festival over at http://realfoodforager.com/2011/12/fat-tuesday-december-6-2011/
This post also part of Fight Back Friday from http://www.foodrenegade.com