Honey Mustard Cranberry Dressing Here's a use for the leftover cranberry sauce that always seems to be the last thing left from Thanksgiving. You can use either the jellied or whole berry sauce. Ingredients: 11/2 tablespoons (22 g) honey mustard 2/3 cup (185 g) cranberry sauce 1/4 cup (60 ml) rice wine vinegar 1/4 cup (60 ml) olive oil Directions: In a food processor mix together the mustard, cranberry sauce, and the rice wine vinegar. With the machine running, slowly pour in the oil until the dressing is thickened. Store, covered, in the refrigerator. Yield: 12 Servings Per serving: 65 calories (62% from fat, 1% from protein, 37% from carbohydrate); 0 g protein; 5 g total fat; 1 g saturated fat; 3 g monounsaturated fat; 1 g polyunsaturated fat; 6 g carbohydrate; 0 g fiber; 6 g sugar; 3 mg phosphorus; 2 mg calcium; 0 mg iron; 26 mg sodium; 10 mg potassium; 8 IU vitamin A; 0 mg ATE vitamin E; 0 mg vitamin C; 0 mg cholesterol; 16 g water Excerpted from 1,001 Heart Healthy Recipes: Quick, Delicious Recipes High in Fiber and Low in Sodium and Cholesterol That Keep You Committed to Your Healthy Lifestyle by Dick Logue All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
