3 Ingredient Cranberry Vinaigrette Recipe

This easy cranberry vinaigrette recipe has just 3 ingredients and will give a bright and tangy flavor to any salad you add it to.

HOW TO USE AN APPLE CRANBERRY VINAIGRETTE

While an apple cranberry vinaigrette may seem like an autumn flavor combination, the zesty acidity of cranberries with the sweetness of apples makes this salad dressing the perfect condiment for seasonal salads year round.

In the summer, it’s great with leafy greens, and garden cucumbers and peas.

A salad of fall flavors like sweet potatoes, squash, and spinach is given great depth when drizzled with this cranberry vinaigrette.

Hardy veggies that do well year round, like kale, carrots, beets, and onions would make a great low calorie slaw tossed in this dressing.

Right now, in early spring with a vegetable garden not yet planted, I’m tossing it with winter greens like endive and frisée, along with apples, walnuts and dried cranberries. Look for that salad recipe this Thursday!

I made a double batch that I keep in a bottle in the fridge. The bottle I use is a craft store find, but I’m currently eyeing this beauty if you’re in the market for a dressing bottle.

What would you add a cranberry vinaigrette to?

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Yield: 4 servings

3 Ingredient Cranberry Vinaigrette Recipe

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Make sure the cranberry juice concentrate can ingredients list apple juice as well as cranberry juice. That helps sweeten the dressing. You can add salt and pepper to your dressing, but I prefer to sprinkle it directly onto the salads after dressing them.

Prep Time 2 minutes

Total Time 2 minutes

Ingredients

• 1/4 cup extra virgin Olive Oil
• 1/4 cup frozen cranberry juice concentrate, thawed
• 2 tablespoons white balsamic vinegar

Instructions

1. Place ingredients into a jar or bottle and shake well until combined.
2. Store any leftovers in the refrigerator for up to a week.

Notes

Approximate cost/serving: I love that I can just use about 1/4 of a can of the juice concentrate, put the lid back, and stick it into the freezer until I want to make another batch. This cost me less than $1 in ingredients.

Vegetarian/Gluten Free: Yes to both and vegan as well.

Nutrition Information:

Yield:

4

Serving Size:

4 servings
Amount Per Serving: Calories: 165Saturated Fat: 2gCholesterol: 39mgSodium: 312mgCarbohydrates: 11.5gFiber: 0gSugar: 10.75gProtein: 0g