Jingle Bell Cranberries On Boston Lettuce |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe could be a staple for Christmas dinner and a wonderful accompaniment to a standing rib roast. From Penzey's. Ingredients:
2c fresh cranberries,washed |
1c sugar |
2 heads boston lettuce,washed and chopped or torn |
1 11oz can mandarin oranges,drained |
2tbs honey |
2tbs cider vinegar |
1 tsp mustard powder |
1tbs poppy seeds |
1/4tsp salt |
1/4tsp black pepper |
3tbs orange juice |
3/4c vegetable oil |
Directions:
1. Preheat oven to 350. Spread cranberries in a shallow baking dish and distribute sugar evenly over them.Cover dish tightly with foil and bake 1 hour,stirring occasionally. Cool to room temperature and refrigerate the candied cranberries till needed,up to 2 days.
2. For the dressing: In a small bowl,whisk honey,vinegar,mustard powder,poppy seeds,salt ,pepper and orange juice. Slowly whisk in oil until well blended. Use immediately or refrigerate till needed,up to 2 days.
3. To serve: Toss lettuce and oranges with dressing to coat greens lightly. Divide among chilled salad plates and garnish top generously with the candied cranberries.
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