Cranberry Vinaigrette Trial: Dairy-free, Gluten-free, Nut-free
After making my chocolate chip cranberry bread, I’ve been looking for other recipes to use the rest of the bag of cranberries (which is now in my freezer). So I was glad to see the recipe for a cranberry vinaigrette on Tessa Domestic Diva, even if my family aren’t big salad eaters.
I made a few changes to taste, and according to what’s in my kitchen. I like to use actual sugar, so I subbed for the stevia. Also, I only had yellow mustard, not dijon, and I reduced the amount of salt and pepper, because I didn’t want to overcome the rest of the flavors.
Combine all ingredients in a blender/food processor and puree until smooth.
Pour over desired salad. Ours had mixed greens, apple, and bacon bits.
Adapted from Tessa, the Domestic Diva
Gluten-free, Dairy-free, Nut-free
- 1/3 cup olive oil
- 1/4 cup fresh or frozen cranberries, thawed
- 3 tablespoons rice vinegar (it’s milder than white vinegar)
- 1 teaspoon yellow mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 Tablespoon sugar
Combine all ingredients in a blender or food processor. Puree until smooth. Serve with a mixed salad.
What I Thought
I’m not a huge fan of vinaigrettes, but this was decent. The mixture of flavors was a bit odd, so I might have to tweak it on my own to get something I really liked. My husband thought it was ok, and neither of the kids wanted to touch their salad.