Cranberry Orange Salad Dressing
The holidays are cranberry time and when we signed up to bring a salad to a Thanksgiving feast, wanted a fresh, new salad dressing to celebrate. Cranberry Orange Salad Dressing was created, a hybrid of several recipes, born to dress fresh greens on a gorgeous, warm Tennessee day. From the gorgeous cranberry color to the zesty flavor, Cranberry Orange Salad Dressing is delicious any time of the year!!
Why is it that a splash of diced jalapeno sounds so good in it?
- 1 cup cranberries (we used fresh, or some recipes say that dried or a combination fresh/dried works too)
- 1 orange, zested, then peeled and sectioned
- 1/2 cup Orange Muscat Champagne Vinegar from Trader Joe's or 1/2 cup white wine vinegar
- 1/8 cup extra virgin olive oil
- 1/4 diced onion
- 1 teaspoon salt
- 1/2 teaspoon mustard
This recipe is rather fun because it uses both the zest and the meat of an orange.
Start by zesting an orange, then peel and section it. Or you can cheat by taking a sharp knife and cutting the peel off. Slice off the ends of the orange first. Then slice down through the orange, just inside the peel in about 5 or 6 cuts around the orange. You can even save the peels to simmer with some cinnamon sticks.
In Vita-Mix or food processor, put cranberries, orange sections, orange zest, vinegar, onion, salt, and dried mustard. Blend for a minute, scrape down sides, and blend again until cranberries are completely pulverized.
Then, add olive oil and blend thoroughly to incorporate. Pour into a shakeable glass jar and refrigerate to meld flavors. Toss with green salad and serve.