For me, the Cranberry Salad Dressing is a way to use up some leftover cooked cranberries. I had cooked fresh cranberries in water with some lime-infused sugar, though you can make it with regular sugar and lemon juice or lime juice. Anyway, I had a few cups left over and while it’s nice with a pork chop or two, I still wanted to find some other use for it. I thought it might make an interesting salad dressing. So, I put 1 cup of the cooked cranberries in my Magic Bullet (you can use a blender or food processor) with about 1/4 of chopped red onion, 1/2 cup of olive oil and 1 cup of apple cider vinegar. I tossed in some salt and pepper and let it blend until it was smooth.
I made a salad of 3 leaves of Romaine lettuce, 6 roasted almonds and a few dried cranberries with a bit of red onion and drizzled some dressing on top. It’s a great salad dressing. It has a pleasant fruity tartness that works well with the oil and vinegar. I will definitely make this again and again. This made almost 3 cups of salad dressing, so I will be using it again and again.