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Orange-Cranberry Tossed Salad

 Orange-Cranberry Tossed Salad
Candied cranberries and mandarin oranges sparkle like jewels in this merry Christmas salad my family's enjoyed for years.
12 ServingsPrep: 1 hour


  • 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


  • 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.