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.
I don't normally make fruity salad dressing, but I was looking for something different and this was WONDERFUL! Iloved the THICK texture, the BRIGHT COLOR and the REFRESHING AND TANGY taste. I did use 1 tbsp of minced onion and next time will try it with 2 or even three, just because I like how it works with the other flavors in the dressing. I may also try it with a 3/4c vingar instead, just because I like more sour dressings.
Read MoreThis recipe was Ok, it was a beautiful pink color. But it had a bitter after-taste to it. And it separated a lot after the first day, I had to re-mix it. It was a nice change but I prefer raspberry instead of cranberry, I could do without the bitter cranberry taste.
Read MoreI don't normally make fruity salad dressing, but I was looking for something different and this was WONDERFUL! Iloved the THICK texture, the BRIGHT COLOR and the REFRESHING AND TANGY taste. I did use 1 tbsp of minced onion and next time will try it with 2 or even three, just because I like how it works with the other flavors in the dressing. I may also try it with a 3/4c vingar instead, just because I like more sour dressings.
Delicious dressing. For leftovers, it is best if it is put thru blender again just before serving.
Perfect as is; it was thicker than I expected but really clung to the greens. I used cider vinegar, it was divine and such a gorgeous color! If you wanted to lower the calories you could substitute broth for the oil, and Splenda for the sugar; it would probably be a thinner dressing but I'm going to give it a try with the remaining cranberries in my fridge!
yum! Nice change from your basic store bought dressing. I didn't put it through a blender so the cranberries were whole but I still enjoyed it. Next time I would cut down the sugar just a bit. I added almonds to the salad for taste and sight. Also, as a beginner cook I don't know what vinegar to use - balsamic? red wine vinegar? distilled white? I used balsamic red vinegar, but I need that clarified.
Great recipe... I substituted a pinch of real mustard instead of ground, added some grated orange rind, skipped the onion and used apple cider vinegar instead of plain... it was definitely a hit at my dinner party!
This recipe was Ok, it was a beautiful pink color. But it had a bitter after-taste to it. And it separated a lot after the first day, I had to re-mix it. It was a nice change but I prefer raspberry instead of cranberry, I could do without the bitter cranberry taste.
Yummy!! Tried it once exactly just to see and then decreased sugar and used chicken stock second time to make it more weight watchers friendly. Got it down to 2 p+ per serving w/1/2 cup of sugar and the broth. Will use this often.
