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You know those leftover cranberries you have sitting in your freezer? Tell me I’m not the only one that stocked up on the buy-one-get-one-free deals they offered the day before thanksgiving. Tell me.

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And if do happen to be the only cranberry hoarder around, it’s okay. It’s okay because cranberries only cost like one dollar per pound anyway. And this recipe only uses about ten of them.

What I’m telling you is that this dressing is basically free.

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FREE…and it turns your roasted cauliflower (or whatever you want to put it on, roasted cauliflower in my case) a nice hot pink color that makes you forget about the snow and ice and puts a smile on your salad loving face.

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(She thought they were grapes and tried to eat about six of them before she learned her lesson.)

(PS. LOOK HOW LONG HER HAIR IS)

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Creamy Cranberry Salad Dressing

  • 1/4 C fresh cranberries (or frozen, then thawed)
  • 1/4 C apple cider vinegar
  • 1 T cream cheese
  • 2 T honey
  • 2 T olive oil

Blend all ingredients together on high. The end.

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