Recipe by Chef John
"This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt and ground black pepper to taste
apple cider vinegar
I liked this recipe a lot but next time will use 1/2 the amount of dijon mustard. It overwhelmed the cranberry flavour. Also made quite a bit so unless you have a large crowd--plan on storing at least 1/2 in a jar in refrigerator.
This is an excellent salad dressing. It is a little tart, not too sweet and is very easy to make. I used jellied cranberry sauce but I think that a whole berry or better yet homemade cranberry sauce would be even better. Enjoy!
I made this dressing to go with my Thanksgiving meal. As another reviewer pointed out, it does make a lot (over 2 cups). I blended the ingredients with an immersion blender, and that did a fine job of emulsifying the oil.
One reviewer said the Dijon overwhelmed the cranberry flavor. That was not my experience, but I suspect that might be due to the style/brand of Dijon/cranberry sauce used. I tend to dislike Dijon (too strong), but have found I don't mind the Musette "traditional" Dijon. As for the cranberry sauce, rather than canned or jellied cranberry sauce, I used a Cranberry-Orange Relish that Publix grocery stores sell in their deli around the holidays. The results were a good blend of Dijon and cranberry flavors... but I still felt that this dressing was lacking something in its flavor profile. The recipe, as it stands, is very heavy on the sour end of the flavor spectrum. Tart cranberry relish (using canned or jellied might well sweeten it up some though), tart Dijon, sour vinegars (even rice vinegar is more sour than sweet)... I think this dressing needs something sweet to balance all that sour!
I plan to make this again for Christmas, but I am going to change it up slightly. I'm going to use jellied cranberry sauce, and make it a few days in advance, to allow the flavors to develop. At that point I'll see if I need to add some honey for balance. I already know I need to add more salt/pepper. A similar recipe called for 1/4 teaspoon for each, so I'll try that.
This dressing is pretty darn good! What a nice holiday flavor. The amount of dressing was too much for one or two people. Though, if you are having a small gathering (as we are) it is perfect. I used my fresh, home made cranberry sauce in it. Delish! I did not find the dijon over-powering. I used Maille Original Dijon.
I really liked this dressing. It kind of reminded me of raspberry dressing, but without the pesky seeds. I only made 1/4 of the recipe, because I wanted a little salad dressing just for this evening. I followed the recipe. I then realized I forgot the garlic and it tasted fine. I used grapeseed oil for the walnut oil and safflower oil for the vegetable which was what I had on hand. For the cranberry sauce I used Trader Joes cranberry sauce with orange. Flavor works for me, just wish it was a little lower in calories. A little goes a long way on a salad though. ty
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Mustard Salad Dressing
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 144
** Calories from Fat: 136
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a tangy cranberry and mustard-based vinaigrette.
It’s the classic green salad dressing starring tarragon and parsley.
A simple, tangy salad dressing you make in the blender.