Strawberry Vinaigrette

December 30, 2013
Strawberry Vinaigrette Salad Pear on Spinach
16 oz strawberries, frozen or fresh
6 T lemon juice
¼ C sugar
2 T cider vinegar
2 T olive oil
1/8 t poppy seeds (optional)

Blend all together until smooth. Makes 2 ½ cups. 2 T = 25 calories

Cranberry Sherbet

1 lb fresh or frozen cranberries, washed
2 C water

3 C sugar
4 C boiling water

juice of 2 oranges
grated rind of 1 orange

Boil the cranberries in the water until mushy. Strain and push through a sieve into a large bowl. Discard the solids. To the bowl of cranberry mush, add sugar and boiling water. Stir until sugar is dissolved. Add the orange juice and zest. We like it best churned in our ice cream maker because it makes the texture smoother. You can, however, just freeze the liquid in small containers like an old Cool Whip tub. Serve frozen, cut into small pieces in bowls. It makes 2 ½ quarts.


Another recipe brought to you by your kitchen friends at the Latigo Dude Ranch.
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