Jingle Bell Cranberries On Boston Lettuce Recipes

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JINGLE BELL CRANBERRIES ON BOSTON LETTUCE



Jingle Bell Cranberries on Boston Lettuce image

A wonderful festive salad recipe from Penzey's spice catalog. The cranberries and dressing can be done up to 2 days in advance so assembly is a snap.

Provided by appleydapply

Categories     Berries

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups fresh cranberries
1 cup sugar
2 heads boston lettuce, washed & torn
1 (11 ounce) can mandarin oranges, drained
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon mustard powder
1 tablespoon poppy seed
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons orange juice
3/4 cup vegetable oil

Steps:

  • Preheat oven to 350. Spread cranberries evenly in a shallow baking dish and sprinkle sugar evenly over them. Cover tightly with foil. Bake 1 hour, stirring every 15 minutes.
  • Cool to room temperature. Refrigerate until needed (can be done ahead, up to 2 days).
  • In a small bowl, whisk together honey, vinegar, mustard powder, poppy seeds, salt, pepper, and orange juice. Gradually whisk in oil until blended. Use immediately, or refrigerate up to 2 days.
  • Toss lettuce & oranges with dressing so that they are lightly coated. Arrange on chilled salad plates. Garnish generously with the candied cranberries.

Nutrition Facts : Calories 341.5, Fat 21.3, SaturatedFat 2.7, Sodium 76.7, Carbohydrate 39.4, Fiber 2.5, Sugar 35.4, Protein 1.3

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