Cranberry Mustard Salad Dressing
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Description
This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.
Ingredients
- ¼ cup cranberry sauce
- ¼ cup Dijon mustard
- 1 clove garlic, peeled
- salt and ground black pepper to taste
- ¼ cup rice vinegar
- ¼ cup apple cider vinegar
- ¼ cup walnut oil
- 1 cup vegetable oil
Directions
- 1. 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.
Nutrition Facts
serving: cups
calories: 144.1 kcal
carbohydrates: 2.3 g
saturated fat: 2.2 g
sodium: 84.6 mg
sugar: 1.5 g