Cranberry Mustard Salad Dressing

Cranberry Mustard Salad Dressing

5
Chef John 20089

"This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked."

Ingredients

5 m {{adjustedServings}} servings 144 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.
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Reviews

5
  1. 5 Ratings

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I liked this recipe a lot but next time will use 1/2 the amount of dijon mustard. It overwhelmed the cranberry flavour. Also made quite a bit so unless you have a large crowd--plan on storing at...

This is an excellent salad dressing. It is a little tart, not too sweet and is very easy to make. I used jellied cranberry sauce but I think that a whole berry or better yet homemade cranberry...

I made this dressing to go with my Thanksgiving meal. As another reviewer pointed out, it does make a lot (over 2 cups). I blended the ingredients with an immersion blender, and that did a fine ...