Green salad that is especially pretty to serve during the Christmas holidays.
OMG! This was a huge hit at our Thanksgiving gathering. Everyone loved it! You definitely need to add the 2 Tbsp. of white sugar to decrease the tartness, but other than that this recipe is spot on in terms of flavor. I used toasted walnuts instead of almonds (personal preference), a mixture of romaine lettuce and spring mix along with the red onion, added some thin sliced Granny Smith apples that I soaked in a bit of lemon juice and water to prevent them from browning, craisins, and feta cheese. That mixture proved to be the right combination of sweet and tart and needless to say it was very pretty! It was also a great way to use up leftover turkey, the next day I diced some of it and put it over top - YUM!
Read MoreI made this for our Thanksgiving feast, and made it exactly as written, then tasted. Besides being far too tart (which, after reading reviews, I was prepared to add sugar, but I gave the written recipe a fighting chance as written), but also, even with such bold, flavorful ingredients, I found it rather "flat" or "lacking". I started the "tweaking" with a tablespoon of sugar and additional pinch of salt. Better, but not there. It just had no depth. So another tablespoon of sugar went in, followed by more dijon and eventually about 3 times the garlic. A volunteer taster agreed that it just seemed really one dimensional, so finally with the addition of 1/2 tsp thyme and three green onions it was really a lovely dressing, but by then, it was not this recipe at all, thus the three stars. This all surprised me because I took that first bite expecting to love it. I just found it lacking, but a nice base for additional flavor.
Read MoreOMG! This was a huge hit at our Thanksgiving gathering. Everyone loved it! You definitely need to add the 2 Tbsp. of white sugar to decrease the tartness, but other than that this recipe is spot on in terms of flavor. I used toasted walnuts instead of almonds (personal preference), a mixture of romaine lettuce and spring mix along with the red onion, added some thin sliced Granny Smith apples that I soaked in a bit of lemon juice and water to prevent them from browning, craisins, and feta cheese. That mixture proved to be the right combination of sweet and tart and needless to say it was very pretty! It was also a great way to use up leftover turkey, the next day I diced some of it and put it over top - YUM!
I can't speak for the salad, but I made the dressing and bottled it for Christmas gifts. It was just beautiful, and smelled heavenly! Because of the dressing's rich pink color, it looks very festive in small cork-topped bottles (I found mine at Michaels for 99 cents). For giving, I put each bottle in a cellophane bag and tied it with raffia and a twist of red star-spangled wire, and included the recipe for both salad and dressing.
Have been making this salad past 4 years and just now finally rating it! The vinaigrette is a masterpiece in it's own and is wonderful on pork, chicken and turkey. When using in the salad, I also add a bit of sugar to calm the tartness. Toasted almonds add a wonderful crunch. I also use crasins as they are available year round and a reliable quality product. Any extra craisins I toss in the salad. Romaine lettuce is my favorite as it is crisp and light. I add a bit more olive oil when using in a salad. Better consistancy. A fantastic recipe that can also be fiddled with for your families taste preferences. Not an ordinary " fruity " dressing!
I keep meaning to write a review and after I have had people ask to take leftovers home and being asked to bring to our family's Christmas Eve dinner the time has come! Here is what I did to change the recipe up: I added 2 TBS of sugar to the dressing, substituted Feta for the blue cheese, added 1/2 cup of Craisins to the salad greens. I prefer it with toasted almonds, hubby prefers it with pecans. The last time I made this we had 9 eating and this still made plenty. This tastes like something you would get out at a nice restaurant. The color of the dressing is a very pretty pink and it is especially lovely during Thanksgiving, Christmas and Valentine's dinners. **Update. My store was out of cranberries so I subbed raspberries and had to add a bit more sugar but was still yummy! Thanks.
Very tasty - I added crumbled Gorgonzola cheese & a few "Craisins" with sliced chicken strips on top for a twist.
I made this for our Thanksgiving feast, and made it exactly as written, then tasted. Besides being far too tart (which, after reading reviews, I was prepared to add sugar, but I gave the written recipe a fighting chance as written), but also, even with such bold, flavorful ingredients, I found it rather "flat" or "lacking". I started the "tweaking" with a tablespoon of sugar and additional pinch of salt. Better, but not there. It just had no depth. So another tablespoon of sugar went in, followed by more dijon and eventually about 3 times the garlic. A volunteer taster agreed that it just seemed really one dimensional, so finally with the addition of 1/2 tsp thyme and three green onions it was really a lovely dressing, but by then, it was not this recipe at all, thus the three stars. This all surprised me because I took that first bite expecting to love it. I just found it lacking, but a nice base for additional flavor.
This salad is a winner! The dressing is easy to make and the cheese gives it a great flavor. I substituted Gorgonzola for the blue cheese and also added a little sugar to the dressing to cut down on the tartness. Wonderful! Walnuts can also be used instead of almonds. (Just don't brown them as you would the almonds.)
Good salad, great dressing! I felt it was pretty tangy so I, too, added a teaspoon of sugar to cut the bite. Thanks for sharing Nancy. The flavors mingle nicely and with red onion rings, the presentation is wonderful.
I made this on Christmas eve and there was not a scrap left! When was the last time a green salad on a buffet table was eaten in its entirety? Even my father who claims salad is "rabbit food" came back for seconds! Will make again for sure with some grilled chicken for a scrumtious meal.
Made this as written but found the dressing very tart and bitter. Definitely needs less dijon mustard and/or the addition of sugar. I think if I follow some of the recommended modifications I'll have a wonderful salad.
The dressing was a little too tangy. Maybe less vinegar? However, I like the combination of almonds and bleu cheese.
This is the most delicious salad! I made it for Christmas Eve dinner and it was probably my favorite part of the meal (and when comparing to turkey and mashed potatoes that is saying something). I used dried cranberries instead of fresh and although I believe fresh would have been better, it worked well. I also added some lemon juice to the dressing and that added great flavor! Will definitely have this again!
This was my second try at a cranberry vinaigrette and I was much more satisfied with this. My nephew proclaimed it "Good enough to eat!". The salad was good. I used Feta cheese and added a diced red pear to it as well. There wasn't much left over.
Excellent dressing, the Almonds add a nice crunch. A little clumpy if refrigerated. We loved it!
This was such a pretty presentation! It tastes soooo good. If you love to try new foods and flavors then try this salad.
Loved this! YUMMY!!!! If me and my husband could give this more stars we would!! My husband has deemed this his new favorite salad! I made some adjustments. I used craisins per the advice of other reviewers. I also added 2 tsp. of sugar as the vinegar in the dressing was a bit too strong. I think next time I will scale it down a bit. I also added a tsp more of water and a little more olive oil as it was a bit thick. The dressing is os much better after it has chilled a bit. I took the advice of others and cut up some green apples. I used blue cheese because we are both blue cheese freaks! This was easy and delicious! My husband is already asking when I will make it again. He usually doesn't like what he calls "foo-foo" salads but he devoured this and had seconds! Thanks for a great recipe! This will be a keeper in our household!
I experienced this wonderful salad at my church's women's Christmas tea and it was fabulous! The only difference was they did add Craisins to the salad. I had to have this recipe for myself and was so excited to find it on All Recipes! I made it for this past Easter dinner. I always read other's reviews and many times apply one or more suggestions in making a recipe, which I did with this one. I used 1/2 the amount of mustard, blanched the onions, toasted the almonds, added Craisins to the salad, used Craisins vs fresh cranberries for the dressing (I rinsed them quickly in a small sieve to give a bit moisture to them and aid in the pureeing process), & added 3 T sugar to the dressing. I made the dressing two different ways with the only differences being I used regular red wine vinegar in one batch and an aged raspberry red wine vinegar (Presidents Choice brand from Jewel)in the other. I did let them chill in frig for 24 hours before tasting,this does allow the flavors to develop and blend, as well as allowing the dressing to thicken a bit. Just shake or whisk really well before using. The raspberry red wine dressing won for flavor hands down! I did eat the salad with bleu cheese at the tea, but I am not a huge fan of it so I did sub feta in mine. Great, great recipe! I will definitely be using this one many times over! Thank you so much for sharing it!
This salad was a hit! Everyone loved it. I took the advice from others and added some sugar to the dressing and used feta cheese. I also used dried cranberries instead of fresh because that's all I had. I will definitely make this again! Thanks!
This is one of the simpliest and the bestest salad dressings and so gourmet. I cut the vinegar to 2 T and added 1 T of honey. I also used feta cheese instead of blue but the recipe is so very easy to store and use as needed. i put the greens in a big tupperware bowl and then just added the rest of the ingredients to individual salads. My grown daughters loved it and went home with the recipe! Its the best!!!!! Thanks so much for sharing it.
this dressing is the best! I use it on all my salads.
Looking for something different practially every day, I wanted a green salad to go with a steak (which is different too) I found this recipe and had frozen cranberries which I buy in the winter and freeze for the year. I must agree that this dressing needed sugar so I added some splenda and wow it was great ! Im giving it 5 stars because it deserves it .Peoples taste buds defer. Its great and I will use it next time I have a dinner party. Thanks Nancy !
My sister made this salad for a family dinner last night and Wow, did everyone love it! She added a tsp. of white sugar to the dressing ingredients to cut the tartness of the dressing, as previous reviewers mentioned to do. And she omitted the minced garlic - - she's not a huge garlic fan. The combination of almonds, blue cheese, and berries is wonderful. I'll be making this salad myself very soon!
This was a good dressing. I added 2 tbsp of sugar it was far to tart for my liking. Also I thought the dressing was better when I put it though a sive. I didn't end up with large pieces of cranberry.
Made this for 40 people at a church luncheon. Everyone loved it!! The recipe is perfect.
This dressing is amazing. I added a teaspoon of sugar to take some tanginess off. Everyone was drawn in by the great pink color. This was a huge hit. It's a great way to make a salad 'wintery'.
This is one of my favorite salads from All Recipes!!!! Everyone who eats this salad always wants the recipe. I also add sugar to the dressing and use Craisins. You will certainly impress your guests with this salad!!!11 Enjoy, it's wonderful!!!
This was a very yummy salad! I had to modify the recipe a bit, but not too much. Served wtih pork chop, apple & stuffing casserole, herbed crescent rolls and pumpkin pie for dessert (a very nice "fall" dinner). I changed just a couple of things. One reason for the change was due to the fact that I couldn't find fresh cranberries at the store (not available). I substituted dried cranberries (i.e. Craisins) instead, added a chopped (unpeeled) red delicious apple & purchased a European blend salad mix (the dark, leafy colors looked really nice against the deep red cranberries & apple). I also added a tad bit of Splenda (to taste) to the dressing per other's suggestions as it was too tart without it. My mother's suggestion to serve a cranberry salad with dinner was brilliant! Thanks!
So wonderful! I would highly recommend CANDIED almonds (Put your sliced almonds in a skillet with 1/4 cup sugar and a dash of salt, then stir over medium heat until sugar melts and almonds are toasted and coated (8-10 min.?) I also sprinkled the salad with dried cranberries. The next day I added some Fuji apple slices and it was even better! I do agree that a teaspoon or two of sugar can be a good addition, to reduce the "bite" if the dressing seems too potent, as it did the next day. It is also prettiest to drizzle the lovely dressing atop, instead of tossing, as in my photo. YUM.
I made this salad for a dinner party and everybody raved about it and requested the recipe - I highly recommend it!!!
I love this dressing....I add about 2 tbsp sugar. I like to pickle my onions for about an hour with red wine vin, white vin, alittle sugar and water. I added jicama to salad. YUM!
this recipe needs nothing extra. It is wonderful. Perfect with Christmas Beef.
I made this dressing 3 times over the Christmas weekend and it was a hit every time. I had tons of requests for the recipe. This dressing not only tastes good, but makes a very colorful salad. In addition to the almonds, red onion and blue cheese, I add celery and mandarin oranges. It is fantastic!!
I loved how easy this salad was to prepare- no slicing except for the red onion. The dressing was ready in just seconds and initially tasted great however after sitting for awhile I thought it was REALLY tart. I think next time I will add extra oil and some honey or sugar to cut the tartness but otherwise a delicious and super easy salad!
The salad was good, but, like others, I thought the dressing needed to be a little sweeter. It also needed more cranberry flavor! I chopped another half cup or so of cranberries and cooked them for a few minutes with a little water and sugar. The cooked cranberries, added to the dressing, gave it a much richer, more complex flavor.
Good but I made it better by adding a few of things. I added a tablespoon of balsamic, another 1/2 teaspoon of minced garlic, and a handful of more cranberries. That made the dressing less oily.
What a delightful salad. Everyone raved about this. It is easy, delicious and pretty.
Served this at our New Years Eve party last night and it was devoured! Instead of cranberries, I used whole berry cranberry sauce and decided on Feta cheese in place of the blue. I opted to use a Sugar Coated Pecan recipe by Carolyn on this site in lieu of the plain almonds. Another addition I made was adding canned mandarin oranges. Between the different textures, the slightly sweet from the nuts and the orange segments and the tang from the dressing itself, this proved to be one of the most loved salads I've ever made. Thank you so very much Nancy!!
I used some of the suggestions from other reviews. I added sugar to the dressing to cut down the tanginess. I also added mandrin oranges & dried cranberries for toppings. It was delicious!!
Wonderful salad. I gave it 4 stars rather than 5 because I did follow the tips of others and used Craisins instead of fresh cranberries and also added 2 T. sugar to the dressing. I tasted it before adding the sugar and it had a strong vinegar taste. I cannot imagine using fresh cranberries, for it would have to be very sour. For the salad, I used mixed baby greens, red onion, toasted pecans, a chopped red apple, more craisins, and feta cheese. Several people asked for the recipe. Thanks for sharing.
This was great! The tangy blue cheese and the cranberry dressing were a tasty compliment to each other. I chopped dried cranberries in the food processor with the dressing, added 2 Tbsp. of sugar to sweeten it up a bit. I also sugared the almonds. I will definitely make this again and again!
After reading the reviews for this dressing, I expected a little more. I could barely taste the cranberry and the mustard was much too strong. Once I played with the amounts on ingredients, it did end up being an excellent dressing with recipe requests from friends. Here's what I did different for better results: Add an extra table spoon of red wine vinegar, half the dijon mustard (1/2 tablespoon), added an extra 1/2 cup of fresh cranberries, and a couple of tablespoons of sugar. This really was amazingly good with a few modifications.
Added 1 tsp sugar, an extra 1/4 cup of fresh cranberries, and 2 Tbsp of apple juice concentrate since I found it a bit garlicky and I love garlic but found it a tad overwhelming. Very good and everyone liked it! Will make again.
Not wild about this salad. Tanginess of the dressing overpowered the other flavors.
Great combination of flavours! I can't understand earlier reviewers who were putting SUGAR, of all things, into the dressing - there is absolutely no need; it's perfectly tangy as it is. Dried cranberries or "craisins" work well when sprinkled in the salad itself.
I made the dressing both ways...with fresh cranberries and with Craisins (dried craberries). Very tart with the fresh berries; delicious with the dried. Served it with the Craisin version. Made the rest of the salad exactly as written. Got LOTS of complements!!!!
Wow! I served this to company and it was a hit! I did double the dijon mustard and cranberries in the dressing as I thought it was a bit too vinegary. I also threw in some dried cranberries in the salad to make it a bit more colorful. Very good!
This is awesome! Like others I add some sugar to cut down on the tang. Also, some cran raisens, yummy!!! If blue cheese is too strong for you, try feta cheese. I like the blue cheese, but my family all votes for feta! Either way it is a hit!
I made the vinaigrette only for a salad I put together with ingredients I had on hand. The vinaigrette itself was good, but really needed something to counter the tartness. I added about a teaspoon of honey and that did the trick. It was well liked by guests and it was a beautiful addition to our Christmans dinner. Thanks Nancy W.!
Awesome flavor! Fresh cranberries weren't in season yet, so I used dried cranberries instead. Still awesome! I cut the oil down to 1/4 cup, and left off the onion and blue cheese (don't care for either of them). Per other suggestions, I added sugar to the dressing (I thought 1 1/2 Tbl. was perfect!). I also added about 1/2 cup of dried cranberries to the salad itself. "Sugar Coated Pecans" from this site is a FANTASTIC addition to the salad. Will definitely make this again at Thanksgiving time, when cranberries are in season. Thanks so much for the recipe!
This salad was fantastic! I omitted the onion, added a pinch of sugar and used honey dijon mustard. Like others I went with crumbled Feta cheese. The dressing was on the thick side so I added a bit of half-and-half. To the salad greens I added a good handful of craisins. Both the salad greens and the dressing went into the freezer to chill while I finished putting dinner together . I added the dressing and tossed table-side. This was a hit at my dinner party and my adult daughter even packed up the remainder to take home with her.
This a great recipe! I make this in the summer and substitute fresh raspberries for the cranberries and walnuts for the almonds.
This was good, but I did have to add sweetener to it, otherwise it would have been way to tart for us. I used fresh cranberries as directed so maybe next time I will try it with Craisins hoping that will make it a bit sweeter.
I really loved the cranberry vinaigrette recipe - I used it for a field greens salad with walnuts, goat cheese and pomegranate seeds. A hint - to cut down on the overpowering onion flavor, slice the onion before dicing, place in a strainer, and pour boiling water over the onions. The quick blanching will cut down that "raw" onion taste and helps to balance the flavors.
FANTASTIC! I subbed Feta cheese for the bleu - it was a huge success! Also, fresh cranberries out of season, so used dried.
Definitely a keeper! I got great responses however, I too made some modifications I used feta cheese instead of blue cheese and I added a bit of sugar. Enjoy....
I've made this several times since finding it over 5 years ago. It is a wonderful vinaigrette with just the right amount of everything. I have also substituted rasberry preserves when I can't find cranberries and it's wonderful!
This salad turned out great. I followed the advice and added white sugar to the vinaigrette because it was really tart without the sugar. Everyone liked it and a few has asked for the recipe.
I've been making this for many years for Christmas dinners. I do add a bit of sugar to the dressing and sprinkle some Craisins. Thank you for this recipe!
Very good recipe. I will make this good. I made a few changes such as adding two tablespoons of sugard to the dressing. I used pecans instead of almonds and added 1/3 cup dried cranberries. I got rave reviews.
Excellent! Got rave reviews from my book club. I took others suggestions and added a little sugar to the dressing.
I've always loved the restaurant version of this, and I'm glad to be able to make it at home. I find the dressing good on any sweeter style salad, just like my favorite raspberry one. I sometimes add a bit more sugar to taste.
i tried the vinegrette on my own salad creation. It was very tastey! I made it for a bridesmaids lunchion (loved that it was pink!) and it was a great balance of sweet and tangy. I can't wait to try it when cranberries are in season: it's summer, so i used a handful of craisins (dried cranberries) and a splash of water instead.
This was an awesome recipe! The changes I made included adding dried cranberries to the salad, using feta cheese instead of blue cheese, and adding a bit of sugar to the dressing. I like to make this salad as the main course when I have friends over for lunch.
Loved it! I sugar-crusted the almonds, added craisins and feta. Perfect Valentine's Day starter.
The salad was great and the vinaigrette was even better. Received many compliments on this. I soaked the sliced onions in very cold water for five minutes to make the tast more mild. It was easy enough to make for any night, but would be perfect for a special occasion dinner too.
This vinaigrette is wonderful! I added craisins, gorgonzola cheese, red onions (thinly sliced) and sugared almonds. Rave reviews from my family!
Delightfully tangy. The dressing was phenominal. I'm only giving this 4 stars because I wasn't particularly fond of the blue cheese, thought it was much better without. Also, my almonds were burnt to a crisp after 5 minutes; don't make the same mistake I did, watch them like a hawk!
This was really different for a change. I needed to add a couple teaspoons of sugar as it was very tart. I used goganzolla instead of blue cheese. I will cut back on dijon mustard next time, I made one batch with half the dijon and it was more to our liking. Thanks!
FANTASTIC RECIPE! After reading the other comments about tartness, I added pear slices to give it more sweetness.
Love this salad. It is very refreshing, especially with how heavy the rest of Thanksgiving Dinner is. Instead of Blue Cheese I used Crumbled Goat Cheese and I also added Jicima to the salad which added a little sweetness. Didn't change a thing about the dressing, it is fabulous.
I made this salad on Thanksgiving and everyone loved it. I read other reviews that added sugar to the dressing which I planned on doing. Well, I was running short on time and so instead of the whole cranberries and sugar I just threw in some of the Cranberry sauce that I made(also from this site) into the blender with the rest of the dressing ingredients. It was SO GOOD!!!! I rarely eat a salad the next day but this salad never lost its wonderful flavor and I didn't even notice that the lettuce was wilted. I used crumbled gorgonzola(instead of bleu) and I did add craisins--which blended perfectly with the toasted almonds and red onion. Thanks so much!
I served this salad for the first time at a dinner party. The only variation I made was using dried cranberries. It was a big hit and I got many requests for the recipe.
I made this salad to go with my dinner I prepared for my parents in law. Everyone enjoyed it. I took advise and substituted feta cheese for the blue cheese. Will make again
My vegetarian 19 year old son loved this salad. I used toasted pine nuts instead of the amonds, and crumbled feta instead of the blue cheese. Thanks for sharing!
This was delicious! My picky husband loved it. I will be making this for Thanksgiving dinner!
Excellent recipe. I like the exact details on amounts of ingredients. I have now been making salads with fresh dressings - it's so much better, and not as difficult as I had thought.
I had a new years eve dinner party and I served this salad as my second course. I followed the advise of another respondent and added 1 tsp of sugar and substituted feta cheese for the blue cheese. It tasted like a salad from an expensive restaurant. I could not believe I made it (I am not a great cook). All of my guests just loved it with the crunch of the almonds. I will definately use this recipe again and again.
My husband likes blue cheese and we found this to be a refreshing recipe with a new taste - and a great use for some of the 5 lbs of fresh cranberries we had bought on our trip to upper Wisconsin.
Delicious! My husband said this was his new favorite salad! Plan to make this many more times.
I followed others' advice and added sugar and substituted feta for the blue cheese. In addition, I added dried cranberries and mistakenly used the cherry flavored Craisins. The good news is that the sweet dried cranberries were a bit hit. I did not use all of the dressing or it would have been overpowering. Everyone loved it at Thanksgiving and I am planning to take it to a dinner party again this weekend.
I made this salad exactly following the recipe, except I used thawed frozen whole cranberries. It was WONDERFUL! My husband keeps requesting it! I've made it twice this week for him and have had leftovers in between. Thanks!
The concept for the salad is great but the dressing was a bit less than be desired to my tastes, so I bought a bottle of Kraft Olive Oil Raspberry Vinaigrette to serve along with this salad. I used Craisins and also added Red Pears and Green Apples for Christmas Colours.
This was a great hit at a recent potluck! I too found the dressing to be a bit too tart so added seedless Raspberry jam to give it balance. Thanks! Many asked for the recipe and my family is ready to have this again soon!
This was a great dressing! It grabbed my attention because I had all the ingredients on hand, although I only had dried cranberries..it came out great! I did reduce the amount of oil just based on my personal taste. So good that there wasn't enough for everyone at Christmas dinner.
I've been making this salad for a few years now, and it's the best. Modifications I made... I use whole seed dijon mustard, 1/4 c. olive oil instead of 1/3, and I'll use whatever berries are in season (blueberries, raspberries, blackberries all work wonderfully in place of the cranberries). For a full meal, I'll make this and top it with grilled steak, shrimp, or chicken. It's wonderful and filling. This is always the side dish I bring to pot lucks or when I entertain at home, and we never have any leftovers.
This salad is just spectacular! I've made it on several occasions now and have been asked for the recipe each time! i've altered the original by the following: reduced evoo to 1/4 c, added 2 TBSP sugar to dressing,roasted garlic (2 cloves), used a grainy mustard, 1/2 c. craisins to salad, and poured the boiling water over onion as one review suggested. This salad is just addicting! and so pretty!!!!
The color of the dressing was not as vibrant as I thought it would be. I cooked the cranberries (gently simmered) in the water while I assembled the dressing and the color was beautiful. Overall, however, I feel there are commercial dressings on the market that would be just as good and a lot less work. The almonds, blue cheese, and onion were nice - but a sweet rasberry or cranberry vinagrette would be just as good, if not better
Great recipe. I added about 1 Tbsp honey to the dressing and it was perfect. I used feta cheese, and also added some craisins, pears & granny smith apple along with the red onion and almonds. I also used spinach for half of the greens. I'll surely be making this one again!
This is a great salad dressing. As I usually do, I toasted the almonds on the stovetop in a dry hot (carefully tended!) skillet, rather than in the oven; after they were warmed throughout, I sugared them by adding a teaspoon or two of sugar stirring constantly until it stuck to the almond slices. Used frozen cranberries & added 1.5T sugar to the dressing or it would have been very sour with those fresh cranberries! Thanks, Nancy!
I am definately giving this one 5 stars! I agree with everyone about this dressing. It is so excellent. Even my husband raved about how good the dressing was. He said it really "made" the salad. I took the advice of others and did add a little sweetener to the recipe. I added some sugarfree equal one at a time to test the taste for the sweetness. I used 5 of them since the equal seems to be a bit more sweeter than regular sugar. I also used Garlic flavored red wine vinegar. I thought that this would be overkill but it turned out GREAT! I didn't have regular garlic so I used a bit of garlic powder. All in all it was a wonderful salad. I took it to a holiday party and didn't take any home with me. I will have to make this again just for me! Thanks for a great recipe. I will keep this one in my files for sure!
Made this for Christmas and my family raved over it. So I made it again for Valentine's Day. Not only is it pretty with all the colors but the flavor is great too.
Excited to try a new salad/dressing, I made the cranberry vinaigrette exactly as written. Cranberries did not completely smooth in the food processor and my family did not like the taste of the vinaigrette. One person said the dressing looked like red horseradish on the salad.
