Do you still have leftover cranberry sauce from Thanksgiving? Use some of it to make a vinaigrette. Here’s how:
Whisk together 1/4 cup of cranberry sauce with 2-4 tablespoons each of red wine vinegar and olive oil. You can add a bit more sweetener if desired (although you shouldn’t need to add much more sweetener, if any at all). This vinaigrette would pair nicely with a spinach salad, or any mixed greens salad for that matter.
I personally would love this vinaigrette on greens with pear slices, walnuts, and sheep feta (YUM!).