Creamy Cranberry Vinaigrette Salad Dressing

Course: Sauce

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 41kcal

Author: Jazzmine Woodard

Cranberry sauce blends with a few other ingredients into a tart, tangy, and bright salad dressing that makes any salad instantly more tasty

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Equipment

1 Blender or food processor

Ingredients

1 cup cranberry sauce jellied, whole berry, or homemade
½ cup olive oil
¼ cup apple cider vinegar
¼ cup orange juice
2 tablespoons dijon mustard
½ teaspoon sea salt or to taste
½ teaspoon black pepper

Instructions

Add all ingredients to the carafe of a blender or food processor.
1 cup cranberry sauce, ½ cup olive oil, ¼ cup apple cider vinegar, ¼ cup orange juice, 2 tablespoons dijon mustard, ½ teaspoon sea salt, ½ teaspoon black pepper
Pulse until mixture is a smooth, uniform color and completely emulsified (about one full minute).

Notes

Modifications

If you don't have ACV, most any other vinegar will work, including distilled white vinegar. Just note that strong flavors like balsamic will significantly change the flavor of this dressing.

I keep it simple with salt and pepper here, but a pinch of nutmeg would be great, too. You can experiment however you want!

Want your dressing sweeter? Feel free to add a touch of maple syrup, honey, or even a zero-sugar option of your choice.

Storage

Store any extra salad dressing in an airtight container in the refrigerator. It will keep for up to two weeks this way.

Nutrition