Miko is still not digging the chillier weather and he’s gonna be really upset over the next few days since we’re supposed to get a super storm with mass amounts of wind and rain. But he’s been getting a lot of indoor play time with hubby.
And I’ve been trying to get play time for myself in the kitchen! We got some fresh cranberries in our last farm box which I’ve been dumping into breakfast smoothies, but decided to get a little creative with for a simple salad dressing
Banana Cranberry Dressing
- 1/2 cup cranberries
- 1 banana, peeled and chopped
- 1 tsp. Dijon mustard
- 1/2 tsp. onion powder
- 1/2 cup water, as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 2 servings.
It’s a simple list of fresh and festive ingredients.
That create a pretty dressing.
The sweet banana balances the slight tartness of the cranberries while the mustard adds a tangy zing, very fun for a dressing that did not need any salt.
And that’s leftover roasted kabocha squash chopped in the salad too, made a nice hearty addition. :-)