Spicy Lingonberry Vinaigrette

Pamela Huerto -

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.