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"