Sour Cherry Vinaigrette

Matt Hamilton

"A great salad dressing for summer vegetables. Keeps well for about a month with refrigeration. Slight separation is normal."
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30 m servings 170 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Simmer cherry juice in a saucepan over medium-high heat, stirring frequently, until the juice is reduced to about 1/2 cup in volume, about 20 to 25 minutes. Remove from heat and pour into a bowl to cool to room temperature.
  2. Pour reduced cherry juice, red wine vinegar, and white vinegar together in a blender; add mustard, chile-garlic sauce, salt, and pepper. Blend for 30 seconds. Add a drop of grapeseed oil and blend another 30 seconds. Pour remaining oil into the blender; blend for 2 minutes.


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