Orange-Cranberry Vinaigrette

• 1 qt. orange juice
• 2-2/3 cups dried cranberries
• 3/4 cup white balsamic vinegar
• 1/2 cup orange marmalade
• 1/2 cup GREY POUPON Classic Dijon Mustard
• 1 qt. canola oil
• 1/4 cup fresh parsley, chopped

1. Place all ingredients except oil and parsley in blender; cover.
2. Process until well blended.
3. With blender running, gradually add oil in steady stream through feed tube at top of blender, blending well after each addition.
4. Pour into storage container.
5. Stir in parsley.
6. Cover.
7. Refrigerate several hours or until chilled.
8. Serve over torn mixed salad greens.

orange juice, cranberries, white balsamic vinegar, orange marmalade, poupon, canola oil, fresh parsley

Taken from www.kraftrecipes.com/recipes/orange-cranberry-vinaigrette-98332.aspx (may not work)