Run to the store and stock up on cans of cranberry sauce so you can whip up a jar of this homemade cranberry vinaigrette salad dressing all year long.
Have you noticed - it's beginning to look a lot like Thanksgiving? You can almost smell the deliciousness. The squash is out; sweet potatoes are everywhere; the packages of turkey gravy are appearing on the end of the grocery aisles, and my favorite - cranberries are popping up in the produce department. Yep, they're all here! I often wonder how many people buy Thanksgiving food this early. I get the whole thing about putting out the Halloween candy in August (who can pass up a good $6 bag of mini chocolate bars?), but do you ever make Thanksgiving food in October?
You should definitely make this salad dressing before, during and after Thanksgiving. Personally, I prefer my raw chopped cranberry relish with my turkey dinner, so I don't usually buy canned cranberry sauce. But I got a can of organic whole berry sauce in my Cranberry Bog Blogger box from the Cranberry Institute, and I was inspired to make something delicious out of it.
Let me introduce you to the most yummy and cranberry-ish cranberry vinaigrette salad dressing that ever graced your salad. Cause, hello. It's made with real cranberries! Canned cranberry sauce is already sweetened, so you don't need to add any other sweetener to this dressing. This truly couldn't be any faster or easier:
I'm sure you can find cranberry sauce at your grocery store all year long, but since the shelves are overflowing right now, pick up a few extra cans so you have it all year long. This dressing is the bomb on any leafy greens, mixed with apples, pears, blueberries, or even more dried cranberries. I'm particularly fond of it on this kale apple salad.
Homemade Cranberry Vinaigrette Salad Dressing
- ¼ cup organic whole berry cranberry sauce
- ¼ cup apple cider vinegar
- ⅓ cup olive oil
- ½ teaspoon dijon mustard
- ½ teaspoon kosher salt
- Combine all ingredients in a blender and blend until smooth.
- Store extra dressing in a covered jar in the refrigerator for about 2 weeks.