This unique vinaigrette is delicious served over a mixed green salad, or even barbecued salmon or warm roast turkey. Especially nice round Christmastime - though you will love it so much you might want to make it year round!
Very easy and delicious. Great with a simple salad (I used goat cheese and toasted almonds). - 11 Jan 2009 (Review from Allrecipes US | Canada)
Depending on cranberry juice used watch your sugar lvls, I could of easily cut the sugar in half. I also blitzed the Vinaigrette to make a smoother texture and to emulsify it better. Smoothie setting on the blender works well. - 22 Aug 2018 (Review from Allrecipes US | Canada)
I loved it- of course, I did change some things. I used cranberry-pomegranate juice because it was what I had on hand. I eliminated the salt, used green onions from the garden instead of shallots. I also cut the sugar down to 2 tsps. I used slivered almonds which I ground just by chopping it up with a knife. I had no parsley, pepper flakes so I didn't add those. Also, I thought adding garlic might be odd- so I didn't add that, either. I used this on a very colorful salad: fresh spring greens, blueberries, strawberries, orange tomato, fresh broccoli crowns, sprinkled with sunflower seeds. I didn't use the garlic because the intended salad was fruit-heavy. Overall, it was great! - 07 Aug 2014 (Review from Allrecipes US | Canada)