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30 ml (2 tbsp. ) Of pure cranberry juice
15 ml (1 tbsp. ) Maple syrup
10 ml (2 tsp. ) Of Dijon mustard
5 ml (1 tsp. ) Of cranberry vinegar or raspberry
60 ml ( 1/4 cup . ) Olive oil
375 ml (1 1/2 cup . ) Pork tenderloin , cooked , diced
60 ml ( 1/4 cup . ) Of dry roasted cashews, whole or crushed
125 ml ( 1/2 cup . ) Dried cranberries
2 mini Lebanese cucumber, diced
1 red pepper, diced
2 chopped green onions (green and white parts )
In a large bowl , combine all dressing ingredients except the oil.
Pour the oil in a thin stream and whisk vigorously to create an emulsion.
Then add the remaining ingredients. Mix gently and adjust seasonings to taste.
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