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Salads and salad dressings

Cranberry Dijon Vinaigrette Dressing

Recipe from "Kidney Kooking" cookbook from the National Kidney Foundation of Georgia.
Submitted by DaVita dietitian Beverly from Georgia.

Yields 8
Serving size 2 tablespoons
Ingredients
  • 2 tablespoons olive oil
  • 1/3 cup jellied cranberry sauce
  • 2 tablespoons Dijon mustard
  • 1/3 cup white wine
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Mrs. Dash® original blend herb seasoning
Preparation
  1. Heat cranberry sauce to liquefy then add the remaining ingredients.
  2. Cool and store in a jar with a tight lid.
  3. Place in refrigerator to blend flavors.
  4. Shake well before serving. Refrigerate unused portion for up to a week.
Nutrients per serving
  • Calories: 60
  • Protein: 0 g
  • Carbohydrate: 5 g
  • Fat: 4 g
  • Cholesterol: 0 mg
  • Sodium: 101 mg
  • Potassium: 35 mg
  • Phosphorus: 10 mg
  • Calcium: 1 mg
  • Fiber: .1 g

 

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Page last updated on: January 26, 2005
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This site is for informational purposes only and is not intended to be a substitute for medical advice from a physician. Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific condition. If you are experiencing urgent medical conditions, call 9-1-1