Dinner Tonight: Cranberry Salad Dressing

Oh, who am I kidding. I was really just taking a break last Friday before settling down and inventing ways to eat all of the food. I mean, half the fun of Thanksgiving are the mounds of leftovers Ziplocked-up in the fridge. At first, the meals just looked like facsimiles of the main event. There were many overstuffed plates of turkey, mashed potatoes, and broccoli. Lunch became a routine of sandwich preparation. But as I was getting down to the dregs, I had to start thinking of creative variations.

That’s when I dug out the cranberry sauce. It was the perfect accompaniment to the big turk, but I was having a hard time figuring out what to do with the little that was left. By the third day, a salad sounded like a godsend, and I tossed some greens with a little white meat, some goat cheese, and crumbled bacon. And that's when I thought of the dressing. A little of that cranberry sauce whisked with olive oil and all the disparate items were tied together. Not exactly revolutionary, but tasty nonetheless.

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Dinner Tonight: Cranberry Salad Dressing

About This Recipe

This recipe appears in: Mixed Review: Thanksgiving Cornbread



  1. 1

    In a large bowl, whisk the olive oil into the cranberry sauce.

  2. 2

    Arrange the salad as you see fit. Pour the dressing atop.

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