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This is the Cranberry Vinaigrette that goes with the Grilled Chicken, Pear, and Arugula Wrap.
Ingredients
2 1/2 tablespoons frozen cranberry juice cocktail concentrate
1 tablespoon rice vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon finely chopped dried sweetened cranberries
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon canola oil
Method
Combine first 6 ingredients in a bowl, stirring with a whisk until cranberry concentrate thaws. Gradually add oil, stirring with a whisk until blended.
