Happy December everyone! Phew! I’ve got to tell you it’s been a busy few weeks here and it’s about to get even crazier. Anyone else got a super-packed month (ha ha that is kind of trick question)? Honestly it feels like summer just ended and here we are writing out Christmas lists and watching as our evening and weekend calendars get loaded up with social engagements and festive outings.
Wow. Allow me to just marvel for a moment and catch my breath. That’s better 🙂 In the craziness, I missed that my last post was indeed the 100th post for IPOM, and now I am excited to get started with the next 100, starting with this truly beautiful and shockingly delicious salad dressing! Here goes #101….I was recently introduced to this after stumbling across the original Oh She Glows recipe randomly (I can’t even recall where I was tipped off!). I’ve got to hand major props to Angela at OSG for this one, as I am head over heels in love with this amazing creation.
Honestly, what could be more wonderful than bright cranberries to brighten our dinner plates and bring zest and zing to a bowl of fresh winter greens? The combination here of sweet and sour is nothing short of wonderful and I can tell you I’ve now made it no less that 10 times since I discovered it. I even substituted blueberries in place of the cranberries for a purple colour and deeper, sweeter flavour. So there. It’s amazing and versatile. Enough said.
Less heavily oiled dressings means lighter textures and fewer calories. Less bland boring salad dressings means more ways to bring veggies to life. Less heavy meals around the holidays means more enjoyment when they do happen, so eating light when we can makes a big difference in how we feel.
More tangy, bright foods means more happiness on your tongue. More cranberries & summer fruits means more vitamin C and sunshine. More flavorful salads means more reasons to enjoy them, so staying healthy through the winter months is delicious & natural.
Incredible Cranberry Orange Dressing:
~ Adapted from Oh She Glows
- (1) cup frozen or fresh cranberries (can also use blueberries for variation)
- (1/4) cup maple syrup
- (1/4) cup apple cider vinegar
- (1/2) cup orange juice
- (1/4) cup good olive oil
- (1) tbsp Dijon mustard
- (1/2) tsp salt
In a medium saucepan, combine the cranberries, maple syrup, and cider vinegar and heat over medium heat for 5-7 minutes until the cranberries are soft (careful not to boil this mixture as the vinegar liquid will condense and evaporate). The house will smell like you are pickling so be prepared, it will be worth it!
Allow the cranberry mixture to cool a little while you add the remaining ingredients to the blender. Add the cranberry mixture to the blender when a little cool and blend all until you get a silky and beautiful emulsion of goodness (YUM). Transfer the mixture to a jar and refrigerate to cool – this will keep in the fridge for a good while, but this will not be a problem! I’ll share with you in an upcoming post my current favorite salad. I’ve enjoyed it many times since I stumbled upon this dressing and it so good I’ve got share it.
Yes, it does involve kale & brussels sprouts, naturally, and you’ll see what else is making my meals just that much for lively and fun.