Served this at our New Years Eve party last night and it was devoured! Instead of cranberries, I used whole berry cranberry sauce and decided on Feta cheese in place of the blue. I opted to use a Sugar Coated Pecan recipe by Carolyn on this site in lieu of the plain almonds. Another addition I made was adding canned mandarin oranges. Between the different textures, the slightly sweet from the nuts and the orange segments and the tang from the dressing itself, this proved to be one of the most loved salads I've ever made. Thank you so very much Nancy!!

I made the dressing both ways...with fresh cranberries and with Craisins (dried craberries). Very tart with the fresh berries; delicious with the dried. Served it with the Craisin version. Made the rest of the salad exactly as written. Got LOTS of complements!!!!

This was a very nice dressing/salad. I gave it 4 stars because of the tinkering I had to do with the dressing. I used 1/2 fresh cranberries and 1/2 craisins and it was very tart. I tried adding 1/2 tsp. of white sugar but that really didn't cut the tartness. After I added about 1 tsp of corn syrup the dressing was very good. I will definitely make this again with the above changes.

This was a great dressing! It grabbed my attention because I had all the ingredients on hand, although I only had dried cranberries..it came out great! I did reduce the amount of oil just based on my personal taste. So good that there wasn't enough for everyone at Christmas dinner.

This is a great salad. The colors are beautiful for Christmas. However, this salad would be good any time of the year!

I made this salad on Thanksgiving and everyone loved it. I read other reviews that added sugar to the dressing which I planned on doing. Well, I was running short on time and so instead of the whole cranberries and sugar I just threw in some of the Cranberry sauce that I made(also from this site) into the blender with the rest of the dressing ingredients. It was SO GOOD!!!! I rarely eat a salad the next day but this salad never lost its wonderful flavor and I didn't even notice that the lettuce was wilted. I used crumbled gorgonzola(instead of bleu) and I did add craisins--which blended perfectly with the toasted almonds and red onion. Thanks so much!

The concept for the salad is great but the dressing was a bit less than be desired to my tastes, so I bought a bottle of Kraft Olive Oil Raspberry Vinaigrette to serve along with this salad. I used Craisins and also added Red Pears and Green Apples for Christmas Colours.

I've been making this salad for a few years now, and it's the best. Modifications I made... I use whole seed dijon mustard, 1/4 c. olive oil instead of 1/3, and I'll use whatever berries are in season (blueberries, raspberries, blackberries all work wonderfully in place of the cranberries). For a full meal, I'll make this and top it with grilled steak, shrimp, or chicken. It's wonderful and filling. This is always the side dish I bring to pot lucks or when I entertain at home, and we never have any leftovers.

Pretty good! It will definitely give a little zing to your salad. I will probably make it again.

This is great and would get a 5-star rating if not for the slight alterations I felt I had to make. First, the water amount is just way too much and I cut that down to about 1/4 of what the recipe calls for. Second, it's just a little on the tart side, so I add 1/2 tsp of white sugar. And finally, make sure to let this sit in the fridge for at least an hour if not longer. Other than that, it's a new favorite and even my boyfriend, who despises vegetables, can tolerate a salad with this dressing.

I really loved the cranberry vinaigrette recipe - I used it for a field greens salad with walnuts, goat cheese and pomegranate seeds. A hint - to cut down on the overpowering onion flavor, slice the onion before dicing, place in a strainer, and pour boiling water over the onions. The quick blanching will cut down that "raw" onion taste and helps to balance the flavors.

Excellent!! Tripled it for 26 people at Thanksgiving and it was all gone even with all the other yummy Thanksgiving food. I followed other reviews and used Dried Cranberries instead of fresh b/c I didn't want it to be too tart. Also added a little corn syrup to sweeten it up. Somehow the dressing was very thick though and I kept adding water to thin it out, especially after taking it out of the fridge the next day. Tossed salad with the almonds, more dried cranberries, red onion, and Feta cheese since not a blue cheese fan. Be sure not to overdue it on the onion!

I only made the viniagrette since my friend brought the salad. Very tasty. I made no alterations. I thought it might be sweet -- but it wasn't. Nice and tart. A keeper.

I made this for Thanksgiving dinner and it was heavenly. The vinaigrette is delicious and would work well with many different salads. This one I will use over and over.

Review of dressing only... Great dressing! It does taste extremely tart on its own, but tones down a lot when paired with the right salad. No additional sugar necessary! I made a baby green salad with gorgonzola, craisins, walnuts, red onion, and chicken. On a side note, this does thicken considerably in the fridge - use within a few hours of making, or add some water to thin.

Excited to try a new salad/dressing, I made the cranberry vinaigrette exactly as written. Cranberries did not completely smooth in the food processor and my family did not like the taste of the vinaigrette. One person said the dressing looked like red horseradish on the salad.

This was really good...I needed a new salad to make because I was sick of the same old thing. I served it at dinner when we were entertaining friends. I used feta instead of blue cheese and craisins instead of cranberries. Delish! I am making it again tonight. It went great with steak and a potato dish. YUM!