How can we tell the holidays are upon us?
Cranberries are here!
I usually enjoy my cranberries in juice form, as cranberry sauce, and whole or dried in baked goods. But raw cranberries are a great source of vitamin C. So they are perfect in this easy creamy vinaigrette. It’s tart and tangy, with a hint of walnut & ginger.
It all begins with beautiful tart, tangy cranberries.
Oil and vinegar vinaigrettes are good. But sometimes I like using fruit to create the creaminess in my salad dressings.
This creamy cranberry dressing couldn’t be easier. Throw all of the ingredients into a blender.
So throw some sliced turkey into your greens. This is a perfect dressing for your Thanksgiving leftovers!
- ¾ cup of fresh whole cranberries
- 1 small shallot, minced
- ¼ cup of olive oil
- ¼ cup of walnut oil
- 3 Tablespoons of red wine vinegar
- 2 Tablespoons of honey
- 1 teaspoon of grated ginger
- salt & pepper to taste
- Combine all ingredients in a blender to combine.