A quick and easy cranberry salad dressing made with leftover cranberry sauce.
If you're like me, you're trying to figure out how to use up the last of your Thanksgiving leftovers right about now. 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.
How to make Cranberry Salad Dressing
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 paleo, gluten-free, dairy-free, and refined sgar-free.
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A quick and easy cranberry vinaigrette made with leftover cranberry sauce.
Whisk all ingredients together and adjust seasoning to taste.
For vegan: use maple syrup instead of optional honey