Cranberry Vinaigrette
This Cranberry Vinaigrette is the perfect dressing for your fall and winter salads. Cranberry sauce is the star ingredient in this recipe.
Servings: 10 servings
Equipment
Ingredients
- ½ cup grapeseed oil
- 1 cup cranberry sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon grain mustard
- 1 tablespoon maple syrup
- salt and ground black pepper to taste
Instructions
- Add all ingredients, except the salt and pepper, to a medium mixing bowl.
- Using a stick blender, blend all for a few pulses until satisfied with the texture. If you want to thin it out, use a little water as needed.
- Add salt and pepper to taste.
Notes
- No stick or immersion blender? You can also use your regular blender. Or shake the ingredients together in a glass jar or bottle. Avoid using any kind of aluminum bowl which could react with the vinegar and cause a metallic taste.
- This recipe is a great way to use leftover cranberry sauce from the holidays!
- Try adding some orange juice or orange zest for a new flavor profile.
- For best results, be sure all of your ingredients are at room temperature before mixing.
- Make this dressing 1-3 hours before you need it for the best flavor, so the flavors have time to marry together. Don't refrigerate your dressing during this time.
Nutrition
Serving: 2tablespoons | Calories: 148kcal | Carbohydrates: 13g | Protein: 0.3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 18mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.2mg
