Cranberry Vinaigrette (with leftover Cranberry Sauce!)
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 servings (makes 1 cup)
This Cranberry Vinaigrette is an easy and delicious way to use up your leftover cranberry sauce after a holiday meal.
- 1/2 cup leftover cranberry sauce
- 2 tablespoons balsamic vinegar (or vinegar of choice)
- 2 tablespoons extra virgin olive oil
- 1/4 cup water , plus more as needed to thin
Combine the cranberry sauce, vinegar, oil, and water in a blender and blend until smooth. Taste the dressing and adjust as needed, adding a little more vinegar if it tastes too sweet. You can also add water, 1 tablespoon at a time, to thin the dressing to your liking.
Serve right away over your favorite salad ingredients, or store in a sealed container in the fridge for up to 5 days.
Calories: 61kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 9mg | Fiber: 1g | Sugar: 7g | Vitamin A: 7IU | Vitamin C: 1mg | Iron: 1mg