Cranberry Vinaigrette

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  • Prep Time
    5 min
  • Cook Time
    0 min
  • Total Time
    5 min
  • Yield
    about 3/4 cup

This delicious salad dressing is easy to make and includes two low-carb superfoods: cranberries and olive oil. Cranberries are very high in fiber and many nutrients, especially phytonutrients, and are very low in sugars and other carbs.

This salad dressing is wonderful on a green salad with blue cheese and toasted nuts. I like to use a lettuce that has some firmness such as romaine -- I avoid tender greens such as baby green mixes as they don't stand up to the dressing as well.


  • 1/3 cup olive oil
  • 1/2 cup fresh or frozen cranberries
  • 1 T wine or cider vinegar
  • 1 T water
  • salt, pepper, and sweetener (preferably a zero-carb sweetener such as liquid sucralose) to taste


1. Put all of the ingredients in a blender, and process until smooth.

2. Store in the refrigerator in a jar with a lid.

This whole recipe has 4 grams of effective (net) carbohydrate plus 2 grams of fiber and about 600 calories. Each serving of about 2 tablespoons of dressing has a little over half a gram of net carb, a little fiber, and 100 calories.

Note: Do not use dried cranberries in this recipe!

1) It would totally change the texture of the dressing, making it very thick and gloppy.

2) It would add lots of sugar. Almost all dried cranberries have a lot of sugar added to cut down on the tartness of the berries.

Should We Eat Craisins (Dried Cranberries) on a Low-Carb Diet?

What is a Vinaigrette?

A vinaigrette is a salad dressing where the main ingredients are vinegar and oil, although the definition is often expanded to include other acids instead of vinegar, such as lemon juice. In this recipe, the cranberries actually take the place of some of the vinegar, as they are quite tart and contain a fair amount of acid. Vinaigrettes are usually used to toss with green salads, but there are many other uses:

  1. Use a vinaigrette as a marinade for meats, or drizzle it over cooked meats for extra flavor.
  2. Likewise, coat vegetables with a viniagrette before roasting or grilling, or drizzle it over cooked vegetables.
  1. Use as a dipping sauce for cooked or raw vegetables.

This cranberry vinaigrette is delicious as a glaze for chicken (brush some on part way through cooking, and then again at the end). Also try drizzling it over leftover turkey to moisten it and provide more flavor.


The Wonders of Olive Oil (you'll be surprised how good it is for you!)

Cranberries - Health Benefits, Recipes, and Serving Suggestions

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