Candied Cranberry and Tangerine Salad
By Yankee Magazine|Jul 23 2002|
Yield:
8 servings
Ingredients
2 cups fresh cranberries
1 cup sugar
2 heads Boston or Bibb lettuce
3 seedless tangerines, peeled and sectioned
1/8 teaspoon freshly ground black pepper
Instructions
Preheat oven to 350 degrees F. Spread cranberries in a shallow baking dish and sprinkle with sugar. Cover dish tightly with foil and bake for 1 hour, stirring occasionally to prevent burning. Cranberries will shrivel and turn soft. Cool to room temperature, then refrigerate until well chilled.
Dressing:
Ingredients
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 teaspoon poppy seeds
1/4 cup orange juice
1/2 cup canola oil
Instructions
For dressing: Whisk all ingredients together and refrigerate until serving.Wash and dry lettuce, tear into bite-size pieces. Add tangerine sections to lettuce and toss with as much dressing as you wish. Sprinkle candied cranberries on top, add pepper, and serve.
