Cranberry Vinaigrettesalad Dressing 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.

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Heat the cranberry and orange juice in a small saucepan, over medium heat until it boils. Remove from heat and let cool.
• Strain cranberry mixture into a large bowl using a fine mesh strainer. Whisk in vinaigrette and sugar until well combined.
• Add salad mix and half the dressing into a large bowl and toss with tongs until lettuce is coated. Add tomatoes and cucumber slices and gently toss. Add more dressing if necessary. Transfer to serving platter and top with croutons.

CRANBERRY BALSAMIC VINAIGRETTE

Steps:

• Whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. Stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.

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.

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.

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 ORANGE VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over greens and vegetables. Store in the refrigerator.

CRANBERRY VINAIGRETTE/SALAD DRESSING

Steps:

• In a blender, whisk egg white, mustard, lemon juice, and red wine vinegar.
• While blender is still running, slowly infuse the cranberry concentrate into the mix by pouring it in a thin stream.
• Keep the blender running as you add both the olive and canola oils the same way you added the cranberry, until the oils are completely emulsified and the dressing starts to thicken.
• At this point, turn off blender, and pour the dressing into a bowl. Stir in the dill, and season the dressing with salt, pepper and sugar to your liking. I did not specify the amounts, because some like it sweet, and some like it tart.
• Use it to marinade salmon before broiling, or brush it over grilled salmon. Or use it over your favorite tossed greens--especially good during the holiday season.
• Note: To make it really bright in color, add a couple of drops of red food coloring--WOW!

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.

CRANBERRY VINAIGRETTE

Steps:

• In a bowl whisk together the syrup, the mustard, the vinegar, the cranberry juice, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.