Reviewed: Jan. 23, 2009

This recipe was Ok, it was a beautiful pink color. But it had a bitter after-taste to it. And it separated a lot after the first day, I had to re-mix it. It was a nice change but I prefer raspberry instead of cranberry, I could do without the bitter cranberry taste.

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Reviewer:

KATARINAKEREN

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Reviewed: Nov. 19, 2008

Beautiful color, sweet and yet tangy. Fabulous!

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Sunshinebluesky

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Reviewed: Sep. 8, 2008

yum! Nice change from your basic store bought dressing. I didn't put it through a blender so the cranberries were whole but I still enjoyed it. Next time I would cut down the sugar just a bit. I added almonds to the salad for taste and sight. Also, as a beginner cook I don't know what vinegar to use - balsamic? red wine vinegar? distilled white? I used balsamic red vinegar, but I need that clarified.

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Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: May 12, 2008

Delicious dressing. For leftovers, it is best if it is put thru blender again just before serving.

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lluvbear

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Reviewed: Dec. 22, 2007

This dressing was the "hit" of my dinner party. Thanks.

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Reviewer:

ERIN DAUGHENBAUGH

Cooking Level: Intermediate

Home Town: Hollister, California, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 29, 2006

I don't normally make fruity salad dressing, but I was looking for something different and this was WONDERFUL! Iloved the THICK texture, the BRIGHT COLOR and the REFRESHING AND TANGY taste. I did use 1 tbsp of minced onion and next time will try it with 2 or even three, just because I like how it works with the other flavors in the dressing. I may also try it with a 3/4c vingar instead, just because I like more sour dressings.

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