Cranberry Mustard Salad Dressing Food

CRANBERRY SALAD DRESSING

Steps:

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

CRANBERRY-ALMOND GREEN SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• In a large salad bowl, combine lettuce, almonds, and cranberries.
• In a jar with a tight-fitting lid, combine mustard, honey, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste, and shake again before serving.
• Pour dressing on salad and toss salad to coat. Crumble blue cheese on top, if using.

CRANBERRY VINAIGRETTE/SALAD DRESSING

Steps:

• In a blender, whisk egg white, mustard, lemon juice and red wine vinegar until frothy.
• While blender is still running, slowly pour in the cranberry concentrate, allowing it to infuse gradually into the egg white mixture.
• Mix the two oils together in a small bowl, and let it gradually stream into the blender, continuing to whisk until the dressing has emulsified, and has thickened.
• Turn off the blender at this point, and pour dressing into a large bowl. Stir in the dill and add the salt, pepper and sugar to your liking. You might like yours sweeter or more tart than mine, so I'll leave the amounts up to you.
• If using it on broiled Salmon, you can marinate the fish for 20-30 minutes before broiling or brush it on the fish in the final minutes of grilling.

CRANBERRY MUSTARD SALAD DRESSING

Steps:

• 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.

TOSSED CRANBERRY SALAD

Steps:

• In a large salad bowl, combine the first five ingredients. In a blender, combine the sugar, oil, onion, vinegar, cranberry sauce, salt and mustard; cover and process until blended. Add poppy seeds; cover and pulse for 5-10 seconds. Drizzle over salad; toss to coat. Serve immediately.

CRANBERRY SALAD DRESSING

Steps:

• In a small saucepan, place berries, sugar and vinegars. Bring to a boil, turn down to a constant simmer and cook about 5 minutes- until berries start to pop. (If using frozen or dried berries, just time this for 5-6 minutes as berries will not pop.)
• Cool to room temperature.
• Puree in food processor. Add mustard, orange juice, salt and pepper.
• With processor running, add oil through drip tube.
• Keeps 1-2 weeks in refrigerator. I have made half batches very successfully, or this can be frozen.