Cranberry Salad Dressing And Salad Food

GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
• In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
• In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

CRANBERRY SALAD

Steps:

• Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.
• Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.
• Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.
• Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.

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 VINAIGRETTE/SALAD DRESSING

Steps:

• In a blender, whisk egg white, mustard, lemon juice, and red wine vinegar.
• While blender is still running, slowly infuse the cranberry concentrate into the mix by pouring it in a thin stream.
• Keep the blender running as you add both the olive and canola oils the same way you added the cranberry, until the oils are completely emulsified and the dressing starts to thicken.
• At this point, turn off blender, and pour the dressing into a bowl. Stir in the dill, and season the dressing with salt, pepper and sugar to your liking. I did not specify the amounts, because some like it sweet, and some like it tart.
• Use it to marinade salmon before broiling, or brush it over grilled salmon. Or use it over your favorite tossed greens--especially good during the holiday season.
• Note: To make it really bright in color, add a couple of drops of red food coloring--WOW!

CRANBERRY PECAN SALAD

Steps:

• Start by carmelizing pecans.
• Melt butter in pan.
• Add brown sugar and stir unti mixture bubbles and doesn't appear to greasy or too dry.
• Add pecans, stir and cook until well coated.
• Place on cookie sheet to dry and cool.
• Prepare the salad dressing.
• Mix balsamic vinegar and olive oil.
• Add jam, orange juice and ginger.
• Put greens, cranberries, cheese and carmelized pecans in a salad bowl.
• Toss with salad dressing and serve immediately.
• Try serving for brunch along with"Baked French Toast" and"Bacon and Onion Quiche".

CRANBERRY SALAD DRESSING

Steps:

• Process all ingredients except oil in a food processor or blender; with motor running, gradually add oil in a steady stream.
• Refrigerate.

AUTUMN SALAD WITH CREAMY CRANBERRY DRESSING

Steps:

• Combine the first 9 ingredients in a bullet or blender and refrigerate. Toss remaining ingredients in a large salad bowl with the dressing just prior to serving or, layer half the greens in salad bowl, and top with half the pears, cheese and pecans and repeat, place the dressing along side for guests to add.

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.