Cranberry Poppy Seed Vinaigrette


Yields 1 cup

1 medium shallot

1T sugar

1 ½ T poppy seeds

½ t salt

½ t ground mustard

¼ cup white wine vinegar

Peel and dice the shallot very fine to yield about 4 T. Place ingredients in a jar, close and shake vigorously.

Alternatively, process the shallot in a food processor, add the remaining ingredients and process lightly.

¼ cup olive oil

¼ cup canola oil

Add and shake or process lightly again.

Canned whole cranberry sauce

Scoop 4 T of the jellied cranberry sauce from the can, avoiding the whole cranberries. Add and shake or process lightly again.

Store in the refrigerator for up to 4 weeks. Shake before serving.

This is wonderful with Chicken Edamame Salad.