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Orange-Cranberry Tossed Salad

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Total Time:Prep: 1 hour

By Taste Of Home Editorial Team

Recipe by Bernice Weir

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 06, 2022

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

TEST KITCHEN APPROVED

Orange-Cranberry Tossed Salad

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Yield:12 servings
Prep:1 hour
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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
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Directions

  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.
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