Cranberry Vinaigrette
- ½ cup cranberry sauce
- 1 Tbsp Dijon mustard
- Juice of 2 lemons (or one orange)
- ½ cup extra virgin olive oil
- Salt & pepper to taste
- Place all ingredients in a 16-oz mason jar and shake vigorously until well-combined.
- Store remaining dressing in the jar for up to 1 week.
Recipe by Eating Made Easy at https://eating-made-easy.com/kale-salad-cranberry-dressing/
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