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.

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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor, combine cranberries, orange, sugar, vinegar, salt, mustard and onion. While processing, gradually add oil in a steady stream. Refrigerate.

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Nutrition Facts

131 calories; protein 0.1g; carbohydrates 8.4g; fat 11.1g; cholesterol 0mg; sodium 116.4mg. Full Nutrition
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Reviews (9)

Rating: 5 stars
10/29/2006
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 More
(11)
Rating: 5 stars
12/28/2010
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! Read More
(7)
Rating: 5 stars
05/12/2008
Delicious dressing. For leftovers, it is best if it is put thru blender again just before serving. Read More
(7)
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Rating: 5 stars
09/08/2008
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. Read More
(6)
Rating: 5 stars
11/06/2011
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! Read More
(5)
Rating: 5 stars
11/19/2008
Beautiful color, sweet and yet tangy. Fabulous! Read More
(4)
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Rating: 3 stars
01/23/2009
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. Read More
(3)
Rating: 5 stars
12/22/2007
This dressing was the "hit" of my dinner party. Thanks. Read More
(2)
Rating: 5 stars
01/27/2012
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. Read More
(2)