Reviewed: Dec. 25, 2010

I only got as far as making the cranberry vinaigrette. There is far too much vinegar in this, that is all you can smell and taste. I started over with another recipe.

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7 users found this review helpful

Reviewer:

Mother Ann

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Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: Oct. 7, 2010

I scribbled down the recipe a few days ago and started making today then went back to read reviews. We like tart but I do have to agree that it's too much vinegar so I played with it. I added 1/4 cup more cranberries then a half cup water. Ended up with 3 T of sugar. Was still tart and tangy but good for us. I peeled my pear as the skin was rather tough, used romaine, red leaf, and a little spinach. Added some crasins. Will def make again with these changes.

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8 users found this review helpful

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Sep. 28, 2010

Num num num num num! I'm a definite fan of this combination. I was unable to find cranberries so on a whim at the grocery store I picked up frozen whole blackberries instead--I used the same process for the dressing with only two additions: 1) as I heated the vinegar and berries I smashed the berries with a large plastic spoon, and 2) I added 2 more tsps of sugar for added sweetness. Thank you for this great combo of flavors!

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3 users found this review helpful

Reviewer:

Heather

Reviewed: Jan. 3, 2010

Good salad. Definitely don't use cider vinegar

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6 users found this review helpful

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carcharhinus

Reviewed: Nov. 28, 2009

Excellent dressing - I used half cider vinegar and half rice wine vinegar and used 2 Tbsp. of white sugar. I also added a couple drops of red food coloring to give the dressing more of that rich red cranberry look. I used a bagged spring mix, thin sliced red delicious apples, thin sliced red onions, dried cranberies and the toasted walnuts (350 for ten minutes).

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22 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Nov. 26, 2009

This dressing is way way tart, as it is written. I added agave nectar AND sugar and it was still too tart for me. I quickly made the cranberry vinaigrette in the Green Sald with Cranberry Vinaigrette recipe and it's very nice Great salad with the other dressing.

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4 users found this review helpful

Reviewer:

jbellzone

Reviewed: Oct. 31, 2009

Great salad recipe, but I agree with the others that a milder vinegar is needed. I used 3 TBS of vinegar to a 1/2 cup of fresh cranberries. I added the rest of the ingredients and, wow, it was overpowerlying tart. So, I added an additional 3 TBS of sugar and some honey. I can always add a little more vinegar if it settles into being too sweet. I did use EVO, but I would use a milder oil next time. EVO was kind of strong.

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3 users found this review helpful

Reviewer:

Ootbread

Cooking Level: Beginning

Reviewed: Oct. 18, 2009

I made this recipe for a family lunch gathering and everyone enjoyed it a lot. I took advice of others and used rice vinegar in place of cider vinegar. It was still a little to tart so I added 1 tsp of honey and that did the trick. I will surely make this again.

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4 users found this review helpful