Cranberry Vinaigrette

Don’t let that leftover cranberry sauce go to waste. Not too sweet, not too tart – this cranberry vinaigrette is just right.

For me, today’s recipe is a win-win. Win #1 – I love making my own salad dressing because the taste and nutrient profile are far superior to bottled dressings. Win #2 – I love putting leftovers to good use.

This is where the cranberry sauce that doesn’t get eaten on Thanksgiving Day comes in. It’s the main ingredient in this delicious cranberry vinaigrette salad dressing.

One of the biggest nutritional advantages to making your own salad dressing is the ability to keep the sodium content in check, which can be rather high in bottled dressings. I did a little investigating at my grocery store and checked the sodium content of six bottled vinaigrettes. Since bottled cranberry vinaigrette isn’t commonly found in the store, I evaluated bottled raspberry vinaigrettes.

The sodium content in two tablespoons of bottled raspberry vinaigrette ranged from 200 to 300 milligrams of sodium. Two tablespoons of today’s cranberry vinaigrette have just 58 milligrams of sodium. A tasty, homemade dressing that takes less than 10 minutes to prepare and has 70 to 80 percent less sodium than bottled dressing – count me in.

Canned whole berry or jellied cranberry sauce, as well as homemade cranberry sauce will work in this recipe. If you prefer to use an immersion blender (also called a handheld blender) to mix these dressing ingredients, it does a great job. And cleanup is a breeze.

To your health,

Darlene

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CRANBERRY VINAIGRETTE

Yield: 6 servings

Serving Size: 2 tablespoons

Prep: 5 minutes

Ready: less than 10 minutes

INGREDIENTS

• 1/2 cup cranberry sauce

• 2 tablespoons white wine vinegar

• 1 tablespoon olive oil

• 1 tablespoon water

• 2 teaspoons sugar

• 1 teaspoon Dijon mustard

• 1/8 teaspoon granulated garlic or garlic powder

• 1/8 teaspoon kosher salt

• 1/8 teaspoon black pepper

DIRECTIONS

Add cranberry sauce, vinegar, oil, water, sugar, mustard, granulated garlic, salt, and pepper to a blender. Pulse until just combined and refrigerate until ready to use.

Cook’s note: Any type of cranberry sauce will work in this recipe – canned whole berry or jellied cranberry sauce, or homemade cranberry sauce.

Nutrition Information per Serving

62 Calories, 2 g Total fat, 0 g Saturated fat, 0 g Trans fat, 0 mg Cholesterol, 58 mg Sodium, 10 g Total carbohydrate, 0 g Dietary fiber, 9 g Total sugars, 1 g Added sugars, 0 g Protein, 0 mcg (0%) Vitamin D, 0 mg (0%) Calcium, 0 mg (0%) Iron, 1 mg (0%) Potassium

© 2022 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC

Cranberry Viniagrette

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