Orange-Cranberry Tossed Salad

Name: Orange-Cranberry Tossed Salad
Prep time: 60 min
Total time: 60 min
Yield: 12 servings.
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

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

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.

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

Reviews

Click stars to rate

Average Rating:

Beckythebarber

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!