- 6 tablespoons cranberry juice
- 1 tablespoon pine nuts, toasted
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- In a jar with a tight-fitting lid, combine all ingredients; shake well. Cover and refrigerate until serving. Yield: 1/2 cup.
Originally published as Pine Nut Salad Dressing in Simple & Delicious July/August 2008, p26
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