For a potluck this past weekend, I mixed up a simple, seasonal dressing for a quick addition to the meal. It quickly disappeared; guests loved having a fresh veggie choice amid all the typical Thanksgiving-type fare of cooked root vegetables and gravies.
Since I still have cranberries in the freezer for my favorite smoothies, I had all the ingredients on hand.
It is a tart, festive dressing, and I paired it with a salad of mixed greens, little fresh mandarin orange segments, and sunflower seeds (sliced almonds would have been delicious, too). With the sweet oranges, the tartness of the dressing was just right. (But feel free to sweeten it a bit more, if you prefer.)
Cranberry Vinaigrette Salad Dressing
1/2 Cup Fresh or Frozen Cranberries
1/2 Cup Olive Oil
1 1/2 Tbl Raw Apple Cider Vinegar
2 Tbl. Raw Honey
Pinch each of dried Parsley and Oregano
1 1/2 tsp. Kosher Real Salt
Put all ingredients in a blender, and blend until well-combined and liquified. Taste and adjust seasonings as necessary (such as honey or salt).