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Cider Walnut Vinaigrette

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1 1/2 cups apple cider

3/4 cup cider vinegar

1 1/2 cups walnuts, finely chopped (a food processor works well)

1 tablespoon honey

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2 1/4 cups canola oil

1 1/2 teaspoons Dijon mustard

1 teaspoon sugar

1 teaspoon jarred garlic

1/4 cup green onions, finely chopped

1/4 cup olive oil

1 tablespoon sea salt

In a mixing blender, combine all ingredients, except the canola and olive oils. Blend until all ingredients are well combined. With blender running, slowly add the canola and olive oils and mix until everything combines well. Stores for up to three weeks in your refrigerator.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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