Creamy Cranberry Vinagrette
Lunch & Dinner
¼ cup plain full-fat yogurt
¼ cup canned jellied cranberry sauce
- 3 tbsp. extra virgin olive oil
- 1 tbsp. red wine vinegar
- 2 tbsp. freshly squeezed orange juice
- 1 garlic clove, crushed
¼ tsp. coarse kosher salt
Prep, shake and serve
In the base of the Quick Shake Container, add yogurt, cranberry, olive oil, vinegar, garlic, and salt. Secure Quick Shake cover.
Shake until well combined. Refrigerate up to three days.