I made a huge batch of my 3-ingredient orange cranberry sauce this year, so I've been putting cranberry sauce on everything.
This tangy cranberry mustard dressing is perfect with a salad of fresh mixed greens and leftover turkey. And it's easy to whip up with leftover cranberry sauce and just a few pantry ingredients.
The dressing recipe is completely flexible. You can make it with whatever cranberry sauce, mustard, oil, and vinegar you have. It's a simple vinaigrette — just whisk all the ingredients together and adjust your seasonings to taste. If your cranberry sauce is on the tart side, you can add a touch of honey to balance the tanginess of the cranberries and mustard.
Try topping your salad with fresh orange sections and toasted almond slices for crunch. Or make a salad with baby spinach, roasted vegetables, and some vegan cheese made from almonds or cashews.
You can even use it as a dip for mini turkey or pork meatballs as a festive appetizer. This cranberry salad dressing will add a kick of holiday flavor and color wherever you use it. And it's gluten-free, dairy-free, and refined sugar-free.
- 1/2 cup organic extra virgin olive oil
1/4 cup cranberry sauce
3 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
Gray sea salt and fresh cracked pepper
Local raw honey to taste, optional
- Whisk all ingredients together and adjust seasoning to taste.
- Condiments/Sauces, Dressings
- North American
- 1 Cup
- Total Time
- 4 minutes, 59 seconds