Ginger Cranberry Chutney Salad Dressing-Oh so delish on a Spinach, feta & Toasted Walnut Salad


This recipe is from Michael..one of my favorite customers at the Sat New Braunfels Market!

1/4 cup(4 tbsp) of EIEIO Ginger Cranberry Chutney

1/8 cup(2 tbsp) of walnut oil or flax seed oil

2 tsps red wine vinegar

1/8 cup olive oil

optional:

1/2 tsp chopped fresh thyme, 1/2 shallot peeled, cored & halved, sprinkle of salt & pepper

Put everything in a mini chop, food processor or blender and puree-store in a jar in the fridge for up to a week..maybe longer! I'm thinking this might be a delicious marinade for baked fish or chicken too!


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