Name: Orange-Cranberry Tossed Salad
Prep time: 1 h
Cook time: 1 h
Yield: 1
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 -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Orange-Cranberry Tossed Salad

1. 2 cups fresh or frozen cranberries, thawed -

2. 1 cup sugar -

3. 3 tablespoons orange juice -

4. 2 tablespoons cider vinegar -

5. 2 tablespoons honey -

6. 1 teaspoon poppy seeds -

7. 1 teaspoon ground mustard -

8. Dash salt and pepper -

9. 3/4 cup canola oil -

10. 2 heads Boston or Bibb lettuce, torn -

11. 1 can (11 ounces) mandarin oranges, drained -

How to cook deliciously - Orange-Cranberry Tossed Salad

1. Stage

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. Stage

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

3. Stage

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.