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Orange-Cranberry Tossed Salad Recipe

Orange-Cranberry Tossed Salad Recipe photo by Taste of Home

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Candied cranberries and mandarin oranges sparkle like jewels in this merry Christmas salad my family's enjoyed for years.

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Orange-Cranberry Tossed Salad Recipe

Prep: 1 hour

Yield: 12 Servings

60 60

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

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.
Place in a single layer on a greased aluminum foil; cool for at least 30 minutes.
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.

Originally published as Orange-Cranberry Tossed Salad in Country Woman Christmas Annual 2003, p36

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.

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Orange-Cranberry Tossed Salad

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(1-1) of 1 reviews

Reviewed on Dec. 20, 2012 by Beckythebarber

This is really a fresh salad and a must when cranberries are in season. It's simple, light and and can be assembled the night before. Just toss the dressing before the guests arrive!