Cranberry orange vinaigrette salad dressing is a delightful vegan treat for Thanksgiving or for any other time you have a mixed greens and veggie salad. It takes only about 15 minutes to prepare this salad dressing, and leftovers can be stored in a tightly closed container in the refrigerator for a few days.
Cranberry Orange Vinaigrette Salad Dressing Cooking Utensils:
Cranberry Orange Vinaigrette Salad Dressing Preparation:
Wash and peel the navel orange, break it into sections and place the sections in the container of a high speed blender (Vita-Mix type).
Wash and clean the cranberries in a colander and add cranberries to the blender container.
Add the other ingredients to the blender container, but we suggest starting with only 1/8 tsp. of stevia and 1/2 tsp. guar gum until you have tasted the dressing and observed the thickness. More stevia and guar gum can be added later, if desired.
Cover, and run blender at high speed until all the ingredients are smooth (about 1 minute). Reduce the speed to slow and continue mixing until the dressing thickens. While the dressing is thickening, taste it, and add more stevia, if desired, and continue running until the dressing thickens. If you desire a thicker dressing add a little more guar gum and mix for a few more minutes; repeat as necessary until the salad dressing reaches the desired consistency.
Store in a bottle or other closed container in the refrigerator. It will stay fresh for a few days.
Serve and Enjoy!
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