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Sour Cherry Vinaigrette

Rated as 4.5 out of 5 Stars

"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
Original recipe yields 24 servings (3 cups)


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  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.

Nutrition Facts

Per Serving: 170 calories; 18.2 2.3 0.1 0 12 Full nutrition

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Made this with spring salad topped with fruit, candied pecans and cheese. Very yummy!!

1.25.17 I suppose it depends on what you’re using it on, but I drizzled the vinaigrette on some fresh apple slices and orange segments, and the oil was just a bit too dominant for me. If I ma...