Cranberry-Mustard-Marmelade Salad Dressing

This was great on a chicken and napa cabbage dinner salad with beets, cucumber, feta & toasted almonds.

The dressing is easy to make in a blender, food processor, or mini food processor.

Process together:

1/4 cup fresh or frozen cranberries
2 tablespoons Seville orange marmelade
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon fresh thyme leaves
1/4 cup canola oil

Makes 1 cup dressing.

The dressing itself is bright pink but it turned translucent on the salad so was not at all unnerving to eat.