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Candied Cranberry and Tangerine Salad

Candied Cranberry and Tangerine Salad
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Yield: 8 servings


  • 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


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.



  • 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


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.
Updated Tuesday, July 23rd, 2002

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