Spicy Lingonberry Vinaigrette
Not many people get to visit the far north of Saskatchewan, our former home. So we were excited that we've been given a chance to reconnect! And I was extra happy to be able to collect a small harvest of these cranberries (or lingonberries or whatever you'd like to call them - Vaccinium vitis-idaea).
This is a simple but yummy way to use them to add some feistiness to your salad, while getting a nutritious berry boost!
Spicy Cranberry/Lingonberry Vinaigrette
- 1/3 cup cranberries/lingonberries
- 1 hot pepper finely chopped
- 1/2 tsp dijon mustard (or honey mustard)
- 1 Tbsp balsamic vinegar (or red wine vinegar)
- 1/2 cup of oil of choice
Blend everything but the oil in a blender, then add oil through the opening in the lid as a thin stream.
Berry Salad:
- 4 cups of greens
- 1 cup of blueberries
- 1/3 cup toasted nuts
- 1/3 cup of feta cheese
Combine, drizzle with the vinaigrette & enjoy!
Bonus Content: Here is a page that I did up for the September issue of the Athabasca Health Authority newsletter which covers a few of the extra names for these berries, and how the Dene traditionally use them as medicine.
