This tangy, thick, cherry-colored dressing tastes great on most any tossed salads. It's nice on fresh fruit, too.

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Ingredients

Directions

  • In a small saucepan, heat frozen cherries, uncovered, over medium-low heat for 10 to 15 minutes or until cherries and their juices are reduced to 1/2 cup, stirring occasionally.

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  • In a food processor or blender, combine cooked cherries, vinegar, dried cherries, shallot, garlic, honey, Dijon-style mustard, dry mustard, salt and black pepper. Cover and process or blend until smooth. With the processor or blender running, add the oil in a thin, steady stream and process for 1 to 2 minutes or until the mixture thickens. Cover and chill for up to 1 week. Use as salad dressing over tossed salads. Makes about 1-1/2 cups.

Nutrition Facts

38 calories; 2 g total fat; 0 mg cholesterol; 18 mg sodium. 5 g carbohydrates; 0 g protein;

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