Cranberry Orange Salad Dressing Recipes

ORANGE CRANBERRY VINAIGRETTE

Steps:

• In a blender, combine the first six ingredients. Cover and process for 1 minute. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Store in the refrigerator.

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.

CITRUS SPINACH SALAD WITH FETA AND CRANBERRY DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
• Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
• Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
• Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

ORANGE-CRANBERRY TOSSED SALAD

Steps:

• For candied cranberries, place cranberries in a baking pan; sprinkle with sugar. Cover tightly with foil and bake at 350° for 30 minutes, stirring every 15 minutes. , Place in a single layer on a greased aluminum foil; cool for at least 30 minutes., For salad dressing, combine the orange juice, vinegar, honey, poppy seeds, mustard, salt and pepper in a small bowl. Slowly whisk in oil. Just before serving, toss the lettuce, oranges and dressing in a large bowl. Sprinkle with candied cranberries.

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 CITRUS DRESSING

Steps:

• Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

CRANBERRY-ORANGE SPINACH SALAD

Steps:

• Drain oranges, reserving 2 tablespoons juice. In a small bowl, whisk the oil, vinegar, salt, nutmeg, pepper and reserved juice. In a serving bowl, combine the spinach, oranges and cranberries. Add dressing; toss to coat. Sprinkle with cashews.