Jingle Bell Cranberries on Boston Lettuce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A wonderful festive salad recipe from Penzey's spice catalog. The cranberries and dressing can be done up to 2 days in advance so assembly is a snap. Ingredients:
2 cups fresh cranberries |
1 cup sugar |
2 heads boston lettuce, washed & torn |
1 (11 ounce) can mandarin oranges, drained |
2 tablespoons honey |
2 tablespoons cider vinegar |
1 teaspoon mustard powder |
1 tablespoon poppy seed |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons orange juice |
3/4 cup vegetable oil |
Directions:
1. Preheat oven to 350. Spread cranberries evenly in a shallow baking dish and sprinkle sugar evenly over them. Cover tightly with foil. Bake 1 hour, stirring every 15 minutes.
2. Cool to room temperature. Refrigerate until needed (can be done ahead, up to 2 days).
3. In a small bowl, whisk together honey, vinegar, mustard powder, poppy seeds, salt, pepper, and orange juice. Gradually whisk in oil until blended. Use immediately, or refrigerate up to 2 days.
4. Toss lettuce & oranges with dressing so that they are lightly coated. Arrange on chilled salad plates. Garnish generously with the candied cranberries.
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