Cranberry Salad Dressing Recipes

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CRANBERRY MUSTARD SALAD DRESSING



Cranberry Mustard Salad Dressing image

This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 5m

Yield 18

Number Of Ingredients 8

¼ cup cranberry sauce
¼ cup Dijon mustard
1 clove garlic, peeled
salt and ground black pepper to taste
¼ cup rice vinegar
¼ cup apple cider vinegar
¼ cup walnut oil
1 cup vegetable oil

Steps:

  • Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 2.3 g, Fat 15.1 g, SaturatedFat 2.2 g, Sodium 84.6 mg, Sugar 1.5 g

CRANBERRY DRESSING



Cranberry Dressing image

I've fine-tuned this recipe over the years. Now it's the only dressing my family lets me make at Thanksgiving.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup chopped peeled tart apple
1-1/4 cups sugar
1-1/4 cups water
2 celery ribs, finely chopped
1 large onion, finely chopped
1 garlic clove, minced
1/2 teaspoon rubbed sage
1/8 teaspoon pepper
1/4 cup butter
1 package (8 ounces) seasoned stuffing croutons

Steps:

  • In a large saucepan, combine the cranberries, apple, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until tender. Remove from the heat; set aside., In a large skillet, saute the celery, onion, garlic, sage and pepper in butter until tender. Remove from the heat; stir in cranberry mixture and croutons. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts :

CRANBERRY SALAD DRESSING



Cranberry Salad Dressing image

Cranberries add bright color to this tangy dressing that coats salad greens nicely. "It's also delicious over fresh pear or banana salad," says Suzanne McKinley of Lyons, Georgia.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield about 2-1/2 cups.

Number Of Ingredients 8

1 cup cranberries
1 medium navel orange, peeled and sectioned
2/3 cup sugar
1/2 cup vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon grated onion
1 cup vegetable oil

Steps:

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

Nutrition Facts : Calories 128 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

CRANBERRY SALAD DRESSING



Cranberry Salad Dressing image

Beautifully-colored salad dressing works well with greens and is also great over bananas and pears. Recipe makes 2 1/2 cups so it's great for large get togethers.

Provided by sugarpea

Categories     Salad Dressings

Time 5m

Yield 2 1/2 cups salad dressing

Number Of Ingredients 8

1 cup cranberries
1 medium navel orange, peeled and sectioned
2/3 cup sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon grated onion
1 cup olive oil

Steps:

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

Nutrition Facts : Calories 1030.8, Fat 86.8, SaturatedFat 12, Sodium 936.4, Carbohydrate 66, Fiber 3.2, Sugar 59.9, Protein 0.9

CRANBERRY VINAIGRETTE/SALAD DRESSING



Cranberry Vinaigrette/Salad Dressing image

This versatile dressing is impressively flavorful and elegant! It can be used over a bed of your favorite tossed greens (it's especially good during the holidays) or as a marinade for Salmon. Don't worry about the raw egg white when using it for a salad--the acids(lemon and red wine vinegar) "coddle" it, making it safe to eat.

Provided by Pilialo

Categories     Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

1 egg white
2 tablespoons Dijon mustard
1/2 lemon, juice of
1/4 cup red wine vinegar
2/3 cup frozen cranberry juice concentrate, thawed
1 cup extra virgin olive oil
3/4 cup canola oil
1 teaspoon fresh dill, chopped
salt (to taste)
pepper (to taste)
sugar (to taste)

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.

Nutrition Facts : Calories 631, Fat 63.4, SaturatedFat 6.9, Sodium 67.2, Carbohydrate 17.3, Fiber 0.2, Sugar 14, Protein 0.8

CRANBERRY CITRUS DRESSING



Cranberry Citrus Dressing image

Provided by Michael Chiarello : Food Network

Categories     condiment

Time 4h23m

Yield 7 1/2 cups

Number Of Ingredients 8

3 cups sugar
1 1/2 cups water
2 vanilla beans, split lengthwise
1 orange, zested and juiced
3 (12-ounce) bags fresh or frozen cranberries
Dash salt
Freshly ground black pepper
3 tablespoons Dijon mustard

Steps:

  • Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

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.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

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