Dried Cranberry and Orange Salad With Cranberry Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe, pretty much as given here, was found in the October/November 2008 issue of Cooking Pleasures, the Cooking Club of America Magazine. Ingredients:
1/4 cup frozen cranberry juice concentrate, thawed |
1/4 cup frozen orange juice concentrate, thawed |
1 teaspoon orange zest, minced |
2 tablespoons extra virgin olive oil |
1 head boston lettuce |
2 navel oranges, peeled, sliced |
1/2 cup dried cranberries |
Directions:
1. In a small bowl, whisk together the cranberry juice, orange juice & orange zest, then slowly whisk in the oil. Cover & refrigerate up to 3 days.
2. Reserve 4 large lettuce leaves, then tear the remaining lettuce into bite-size pieces. Arrange reserved leaves on serving plates or a platter, then top with torn lettuce, oranges & cranberries.
3. Drizzle with the dressing & serve.
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