Posts Tagged ‘ Salad Dressing ’

Cranberry-Dijon Salad Dressing

It’s been awhile since I’ve posted anything simply because I haven’t been cooking anything but some of my old stand by recipes.  This is a recipe I’ve stolen borrowed from my daughters abandoned blog.  I’ve been waiting all year for fresh cranberries to be back in season so I can try it.  With the exception of the fresh cranberries all the ingredients are in either my pantry or fridge which I love.I’ve put this dressing on top of a salad made of fresh greens, sliced apple, onion, walnut, cucumber and feta.  I think it would also be a great dressing to accompany a variety of veggie sandwiches.

Sorry there are no pictures once again, but it’s a salad dressing.  You can pretty  much imagine what it looks like!  I am still very much adjusting to the hectic pace of my days and stopping to grab a camera does not seem to be in the forefront of my mind these days.  The good news is that while I’m nervous about the ever increasing pace of my job I am absolutely loving it.  I get to help people work through a troublesome experience (minor car accidents) and work to resolve their issues with as little inconvenience to them as possible.  It’s very rewarding and the busy days fly by.

Cranberry-Dijon Salad Dressing


  • Fresh cranberries (a few handfuls, maybe 2 cups/4dl?)
  • 1 tbsp dijon mustard (this I did measure!)
  • White wine vinegar (probably about 1dl/0.5cup)
  • White wine (probably about 2dl/1 cup)
  • Olive oil (a couple tbsps)
  • Water (to bring to desired consistency.  Though I left mine pretty thick, I like the creamy texture.)


  1. Put a couple of tablespoons olive oil in a small sauce pan and put on high heat.
  2. Add cranberries and put the lid on.  The cranberries will sorta ‘pop’ like popcorn, so you don’t want that oil splashing onto you.  When the popping stops lower heat and mash with a potato masher.
  3. At medium heat add wine, vinegar, and mustard.  Stir in more olive oil if desired.  Blend together.  Add water if desired.

Store in an airtight container in the fridge for up to a week.



Raspberry Balsamic Vinaigrette

Store bought salad dressing doesn’t do it for me anymore.  Over a year ago I gave up on them and started a collection of interesting vinegars.  I usually dress a salad with olive oil and an interesting vinegar.  Some of my favorite varieties are pear, raspberry blush and a good balsamic.  I have a fig vinegar which is very good but extremely tart and I have to be in the mood for that.  I bought a strawberry basil variety which sadly did not taste like much, but I’m always glad to try a new variety.

I have a favorite salad at a Greek restaurant we frequent.  It’s called a grape salad and tomorrow I’m going to try and recreate it.  I can’t quite figure out what their dressing is made from but it seems to be sweet and tangy.  I’ve decided that I’ll try it with a raspberry balsamic vinaigrette which I believe will be very complimentary to the salad itself.  The dressing I just made this morning, but the salad will have to wait until tomorrow since it’s a work day and I don’t have all the ingredients.  As for the dressing, the ingredients were all 0n hand and it was completed in under 10 minutes time.


3 tablespoons balsamic vinegar
1 tablespoon honey (agave nectar for vegans)
1/4 cup raspberry preserves
1/4 cup olive oil
Salt, red pepper flakes, parsley, and freshly ground black pepper to taste

Heat the preserves, honey and vinegar in a saucepan on medium low heat until blended, add oil and seasoning and stir

Let cool before serving

Have a great day!  Lin