Yield: 1 servings
|¼ cup||Vegetable oil|
|¼ cup||Jellied cranberry sauce|
|2 tablespoons||Red wine vinegar|
|\N \N||Finely grated peel of 1 orange|
|1 teaspoon||Finely chopped crystallized ginger (optional)|
Combine vegetable oil, cranberry sauce and vinegar in a medium sized bowl. Whisk until blended and fairly smooth. Then stir in orange peel and ginger, if you wish. Add salt and pepper ifneeded.
Refrigerate until ready to use. It will keep well for several days.
Toss with a large green salad. Makes ½ cup. Origin: Chatelaine Magazine, December 1989. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-19-94