This tangy fresh Cranberry Vinaigrette Dressing is bright, bold, and looks quite stunning on a green salad.
Sometimes after looking at a ton of different yummy sweets (and I look at a lot!), instead of breaking into baking mode, the opposite effect occurs, I totally have to fill my body with something healthy? Kind of weird, I know!
During the holidays there are so many recipes for cakes, cookies, and pies that are beautifully presented via Pinterest, magazines, cookbooks, and of course I contribute to the sweet sensation with my own creations, but it can be overwhelming, and after all that visual drooling, I’ll start to crave something fresh and healthy!
The sugary treats have to be balanced with healthy greens. It’s like a reset button – haha! Before I can dive into the once a year baking frenzy, and make those amazing treats I see, I’ll fill up with salads, and oh my gosh, I feel soooo much better! Crazy true 🙂
I kept this salad simple, serving it over a bed of mixed greens with some sliced pears. I drizzled the dressing on top of the lettuce so you could see how beautiful the red color looked in contrast, but after taking a few photos, I tossed the greens with the vinaigrette so that it dressed the lettuce lightly.
You can add your favorite fruits and nuts; sliced apples, dried cranberries, pecans, walnuts or some cheese like gorgonzola. Baked chicken tenderloins are a perfect protein to add to this salad for a full meal. Any salad combination you choose topped with this Cranberry Vinaigrette Dressing will bring a festive touch to a holiday meal.
- 1/3 cup fresh cranberries, washed
- 3 tablespoons orange juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons olive oil
In a small saucepan, bring cranberries and orange juice to a boil over high heat. Turn off heat and cover, and let stand until berries have softened (5 minutes). Let it sit and cool at room temperature for about 7 minutes. Transfer to a blender or food processor. Blend cranberries, vinegar, Dijon mustard, salt and pepper until smooth. While motor is on, pour in oil and process until well combined. Serve over greens.
Makes about 1/2 cup of dressing, which is enough dressing for about 16 cups of lettuce. Can be made 2 days before using.
Amount Per Serving: Calories: 95Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 83mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
And now back to working on my baking list 😉