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Orange-Cranberry Tossed Salad Recipe
Orange-Cranberry Tossed Salad Recipe photo by Taste of Home

Orange-Cranberry Tossed Salad Recipe

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Candied cranberries and mandarin oranges sparkle like jewels in this merry Christmas salad my family's enjoyed for years.
TOTAL TIME: Prep: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 1 hour
MAKES: 12 servings


  • 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


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

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Reviewed Dec. 20, 2012

"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!"

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