Cranberry Vinaigrette/Salad Dressing Recipe

Name: Cranberry Vinaigrette/Salad Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg white; 2 tablespoons Dijon mustard; 12 lemon, juice of; ¼ cup red wine vinegar; ⅔ cup frozen cranberry juice concentrate, thawed; 1 cup extra virgin olive oil; ¾ cup canola oil; 1 teaspoon fresh dill, chopped; salt (to taste); pepper (to taste); sugar (to taste)

Servings: persons

1 egg white
2 tablespoons Dijon mustard
12 lemon, juice of
¼ cup red wine vinegar
⅔ cup frozen cranberry juice concentrate, thawed
1 cup extra virgin olive oil
¾ cup canola oil
1 teaspoon fresh dill, chopped
salt (to taste)
pepper (to taste)
sugar (to taste)

1
In a blender, whisk egg white, mustard, lemon juice and red wine vinegar until frothy.
2
While blender is still running, slowly pour in the cranberry concentrate, allowing it to infuse gradually into the egg white mixture.
3
Mix the two oils together in a small bowl, and let it gradually stream into the blender, continuing to whisk until the dressing has emulsified, and has thickened.
4
Turn off the blender at this point, and pour dressing into a large bowl.
5
Stir in the dill and add the salt, pepper and sugar to your liking.
6
You might like yours sweeter or more tart than mine, so I'll leave the amounts up to you.
7
If using it on broiled Salmon, you can marinate the fish for 20-30 minutes before broiling or brush it on the fish in the final minutes of grilling.

1059

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 egg white, 2 tablespoons Dijon mustard, 12 lemon, juice of, ¼ cup red wine vinegar, and more.

Yes, Cranberry Vinaigrette/Salad Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cranberry Vinaigrette/Salad Dressing

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