Cranberry Salad Dressing And Salad Recipes

GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
• In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
• In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

CRANBERRY SALAD DRESSING

Steps:

• In a blender, combine the cranberries, orange, sugar, vinegar, salt, mustard and onion. While processing, gradually add oil in a steady stream. Refrigerate.

CRANBERRY SALAD DRESSING

Steps:

• Process all ingredients except oil in a food processor or blender; with motor running, gradually add oil in a steady stream.
• Refrigerate.

GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
• Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
• Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.

CRANBERRY VINAIGRETTE/SALAD DRESSING

Steps:

• In a blender, whisk egg white, mustard, lemon juice and red wine vinegar until frothy.
• While blender is still running, slowly pour in the cranberry concentrate, allowing it to infuse gradually into the egg white mixture.
• Mix the two oils together in a small bowl, and let it gradually stream into the blender, continuing to whisk until the dressing has emulsified, and has thickened.
• Turn off the blender at this point, and pour dressing into a large bowl. Stir in the dill and add the salt, pepper and sugar to your liking. You might like yours sweeter or more tart than mine, so I'll leave the amounts up to you.
• If using it on broiled Salmon, you can marinate the fish for 20-30 minutes before broiling or brush it on the fish in the final minutes of grilling.

SALAD WITH CRANBERRIES AND ALMONDS

Steps:

• In a large bowl, toss carrots, greens, and half the cranberries and almonds. In a small bowl, whisk vinegar, mustard, and oil.
• Drizzle salad with vinaigrette; season with salt and pepper. Toss to combine. Garnish with remaining cranberries and almonds.

SPINACH SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In jar with tight-fitting lid, place all dressing ingredients; shake until well blended. Refrigerate.
• Arrange spinach leaves on individual salad plates. Coat avocado slices with 1 tablespoon orange juice; arrange over spinach. Sprinkle with pomegranate seeds. Drizzle salads with dressing.

SALAD WITH CRAN-RASPBERRY DRESSING

Steps:

• Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; set puree aside. , In a large saucepan, combine the sugar, cornstarch, celery seed, cinnamon and cloves. Stir in the cranberry juice, vinegar and reserved raspberry puree. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; cool. Cover and refrigerate., In a large salad bowl, combine the spinach, oranges, cranberries, onions, sunflower kernels, pecans and almonds. Drizzle with dressing; gently toss to coat. Refrigerate any leftover dressing.