Cranberry Salad Dressing And Salad Recipes

GREEN SALAD WITH CRANBERRY VINAIGRETTE

Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Steps:

Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

CRANBERRY SALAD DRESSING

Cranberry Salad Dressing image

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.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield about 2-1/2 cups.

Number Of Ingredients 8

Ingredients

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

Steps:

In a blender, combine the cranberries, orange, sugar, vinegar, salt, mustard and onion. While processing, gradually add oil in a steady stream. Refrigerate.

Nutrition Facts : Calories 128 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

CRANBERRY SALAD DRESSING

Cranberry Salad Dressing image

Beautifully-colored salad dressing works well with greens and is also great over bananas and pears. Recipe makes 2 1/2 cups so it's great for large get togethers.

Provided by sugarpea

Categories Salad Dressings

Time 5m

Yield 2 1/2 cups salad dressing

Number Of Ingredients 8

Ingredients

1 cup cranberries
1 medium navel orange, peeled and sectioned
2/3 cup sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon grated onion
1 cup olive oil

Steps:

Process all ingredients except oil in a food processor or blender; with motor running, gradually add oil in a steady stream.
Refrigerate.

Nutrition Facts : Calories 1030.8, Fat 86.8, SaturatedFat 12, Sodium 936.4, Carbohydrate 66, Fiber 3.2, Sugar 59.9, Protein 0.9

CRANBERRY VINAIGRETTE/SALAD DRESSING

Cranberry Vinaigrette/Salad Dressing image

This versatile dressing is impressively flavorful and elegant! It can be used over a bed of your favorite tossed greens (it's especially good during the holidays) or as a marinade for Salmon. Don't worry about the raw egg white when using it for a salad--the acids(lemon and red wine vinegar) "coddle" it, making it safe to eat.

Provided by Pilialo

Categories Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 egg white
2 tablespoons Dijon mustard
1/2 lemon, juice of
1/4 cup red wine vinegar
2/3 cup frozen cranberry juice concentrate, thawed
1 cup extra virgin olive oil
3/4 cup canola oil
1 teaspoon fresh dill, chopped
salt (to taste)
pepper (to taste)
sugar (to taste)

Steps:

In a blender, whisk egg white, mustard, lemon juice and red wine vinegar until frothy.
While blender is still running, slowly pour in the cranberry concentrate, allowing it to infuse gradually into the egg white mixture.
Mix the two oils together in a small bowl, and let it gradually stream into the blender, continuing to whisk until the dressing has emulsified, and has thickened.
Turn off the blender at this point, and pour dressing into a large bowl. Stir in the dill and add the salt, pepper and sugar to your liking. You might like yours sweeter or more tart than mine, so I'll leave the amounts up to you.
If using it on broiled Salmon, you can marinate the fish for 20-30 minutes before broiling or brush it on the fish in the final minutes of grilling.

Nutrition Facts : Calories 631, Fat 63.4, SaturatedFat 6.9, Sodium 67.2, Carbohydrate 17.3, Fiber 0.2, Sugar 14, Protein 0.8

CRANBERRY DRESSING

Cranberry Dressing image

I've fine-tuned this recipe over the years. Now it's the only dressing my family lets me make at Thanksgiving.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup chopped peeled tart apple
1-1/4 cups sugar
1-1/4 cups water
2 celery ribs, finely chopped
1 large onion, finely chopped
1 garlic clove, minced
1/2 teaspoon rubbed sage
1/8 teaspoon pepper
1/4 cup butter
1 package (8 ounces) seasoned stuffing croutons

Steps:

In a large saucepan, combine the cranberries, apple, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until tender. Remove from the heat; set aside., In a large skillet, saute the celery, onion, garlic, sage and pepper in butter until tender. Remove from the heat; stir in cranberry mixture and croutons. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts :

CRANBERRY VINAIGRETTE/SALAD DRESSING

Cranberry Vinaigrette/Salad Dressing image

Great vinaigrette marinade for salmon, or as an elegant salad dressing. Don't worry about the egg white (if your going to use it as salad dressing), the acids in the vinaigrette (lemon and red wine vinegar) effectively "coddles" it, making it safe to eat.

Provided by Pilialo

Categories Salad Dressings

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 egg white
2 tablespoons Dijon mustard
1/2 lemon, juice of
1/4 cup red wine vinegar
2/3 cup frozen cranberry juice concentrate, thawed
1 cup extra virgin olive oil
3/4 cup canola oil
1 teaspoon fresh dill, chopped
salt, to taste
pepper, to taste
sugar, to taste

Steps:

In a blender, whisk egg white, mustard, lemon juice, and red wine vinegar.
While blender is still running, slowly infuse the cranberry concentrate into the mix by pouring it in a thin stream.
Keep the blender running as you add both the olive and canola oils the same way you added the cranberry, until the oils are completely emulsified and the dressing starts to thicken.
At this point, turn off blender, and pour the dressing into a bowl. Stir in the dill, and season the dressing with salt, pepper and sugar to your liking. I did not specify the amounts, because some like it sweet, and some like it tart.
Use it to marinade salmon before broiling, or brush it over grilled salmon. Or use it over your favorite tossed greens--especially good during the holiday season.
Note: To make it really bright in color, add a couple of drops of red food coloring--WOW!

Nutrition Facts : Calories 631, Fat 63.4, SaturatedFat 6.9, Sodium 67.2, Carbohydrate 17.3, Fiber 0.2, Sugar 14, Protein 0.8

CRANBERRY MUSTARD SALAD DRESSING

Cranberry Mustard Salad Dressing image

This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes

Time 5m

Yield 18

Number Of Ingredients 8

Ingredients

¼ cup cranberry sauce
¼ cup Dijon mustard
1 clove garlic, peeled
salt and ground black pepper to taste
¼ cup rice vinegar
¼ cup apple cider vinegar
¼ cup walnut oil
1 cup vegetable oil

Steps:

Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 2.3 g, Fat 15.1 g, SaturatedFat 2.2 g, Sodium 84.6 mg, Sugar 1.5 g

AUTUMN SALAD WITH CREAMY CRANBERRY DRESSING

Autumn Salad With Creamy Cranberry Dressing image

I came across this recipe in a local grocery store flyer a few years ago and it has easily become the most requested recipe by my friends and family. Its quick to make without a lot of preparation and it can be fun to change up the salad ingredients. I love it the way it is without any altering but I took it to our family Christmas dinner this year and instead of adding pears I used fresh mandarines and accidentally forgot the cheese - it was still a huge hit and not one bite left behind. I do prefer the flavour and the consistency of the dressing when refrigerated at least 5 hours as it will thicken up and allow the flavours to blend. I have also added one tbsp of lemon juice to regular milk instead of using buttermilk. Enjoy.

Provided by Tkenville

Categories Salad Dressings

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup light mayonnaise
1/2 cup buttermilk
1 tablespoon cranberry juice
2 teaspoons honey
2 teaspoons Dijon mustard
1/3 cup dried cranberries, finely chopped
1 teaspoon dried tarragon or 1 pinch anise seed
salt
cracked pepper
1 (5 ounce) container baby greens
2 medium pears, quartered, cored and thinly sliced
150 g cambozola cheese, pulled into small nuggets or 150 g feta cheese
1/2 cup candied pecans, chopped

Steps:

Combine the first 9 ingredients in a bullet or blender and refrigerate. Toss remaining ingredients in a large salad bowl with the dressing just prior to serving or, layer half the greens in salad bowl, and top with half the pears, cheese and pecans and repeat, place the dressing along side for guests to add.

Nutrition Facts : Calories 91.8, Fat 5.2, SaturatedFat 0.8, Cholesterol 5.9, Sodium 150.6, Carbohydrate 11.3, Fiber 1.6, Sugar 7.6, Protein 0.9

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