Cranberry Vinaigrette
Festive and flavorful, this cranberry vinaigrette is the perfect balance of sweet and tart. A delicious use for that leftover cranberry sauce.
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 didn’t get eaten on Thanksgiving comes in. It’s the main ingredient in this sweet and savory 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 my cranberry vinaigrette have just 98 milligrams of sodium. A tasty, homemade dressing that takes less than 10 minutes to prepare and has 50 to 65 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. Use a blender, food processor, or immersion blender (also called a handheld blender) to combine all the ingredients into a smooth, velvety dressing. This vibrant vinaigrette is wonderful drizzled over salads, roasted vegetables, or grain bowls.
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
2 tablespoons olive oil
1/2 tablespoon water
2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon granulated garlic or garlic powder
DIRECTIONS
Add cranberry sauce, vinegar, oil, water, sugar, mustard, salt, black pepper, and granulated garlic to a blender. Pulse until combined and smooth. 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
82 Calories, 5 g Total fat, 0.5 g Saturated fat, 0 g Trans fat, 0 mg Cholesterol, 98 mg Sodium, 10 g Total carbohydrate, 0 g Dietary fiber, 8.5 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
© 2024 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
