Cranberry Salad Dressing Recipe
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.
- 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
- In a blender, combine the cranberries, orange, sugar, vinegar, salt, mustard and onion. While processing, gradually add oil in a steady stream. Refrigerate. Yield: about 2-1/2 cups.
Originally published as Cranberry Salad Dressing in Quick Cooking November/December 1999, p46
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Reviewed Oct. 26, 2010
this goes well over a bed of spinach, chicken, and chopped nuts