- 1/4 cup thawed cranberry juice concentrate
- 1/4 cup thawed orange juice concentrate
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Torn salad greens
- Sliced radishes and sweet yellow and orange peppers or vegetables of your choice
- In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over greens and vegetables. Store in the refrigerator. Yield: 1 cup.
Originally published as Cranberry Orange Vinaigrette in Country February/March 2001, p49
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