Orange-Cranberry Tossed Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Candied cranberries and mandarin oranges sparkle like jewels in this merry Christmas salad my family's enjoyed for years. Ingredients:
2 cups fresh or frozen cranberries, thawed |
1 cup sugar |
3 tablespoons orange juice |
2 tablespoons cider vinegar |
2 tablespoons honey |
1 teaspoon poppy seeds |
1 teaspoon ground mustard |
dash salt and pepper |
3/4 cup canola oil |
2 heads boston or bibb lettuce, torn |
1 can (11 ounces) mandarin oranges, drained |
Directions:
1. For candied cranberries, place cranberries in a baking pan; sprinkle with sugar. Cover tightly with foil and bake at 350° for 30 minutes, stirring every 15 minutes.
2. Place in a single layer on a greased aluminum foil; cool for at least 30 minutes.
3. For salad dressing, combine the orange juice, vinegar, honey, poppy seeds, mustard, salt and pepper in a small bowl. Slowly whisk in oil. Just before serving, toss the lettuce, oranges and dressing in a large bowl. Sprinkle with candied cranberries. Yield: 12 servings.
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