Also, remember not to overdress your salad - ¼ to 1/3 c (50-75 ml) of vinaigrette should dress 8 cups (2 liters) of salad greens.
Click this link for a printable recipe.
1/2 cup cranberries, fresh or frozen - 125 ml
1/2 cup red wine vinegar - 125 ml
1/2 cup olive oil - 125 ml - I used an extra virgin cold pressed
1/2 cup honey, local - 125 ml
1/4 tsp cumin seeds - 1.25 ml
2 Tbsp poppy seeds, whole - 30 ml
Simply combine all ingredients, except poppy seeds, in a container like a glass jar with a lid. Cover tightly and shake until blended. For a more stable emulsion and a creamier texture, blend in blender one minute. A food processor, traditional blender and immersion (stick) blender also work well.
Stir in poppy seeds. Store any unused portions in the fridge. Below I am using poppyseeds I saved from my summer garden.
Nutrition Facts (per 2 Tbsp – 30 ml): 60 calories, 4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 0 mg sodium, 5 g carbohydrate, 0 mg sodium, 0 g fibre, 5 g sugar, 0 g protein. % Daily Values are all 0 for calcium, iron, vitamin A and vitamin C as the serving size is small.
© Nancy Guppy, RD, MHSc