Return to Content

Candied Cranberry and Tangerine Salad

Candied Cranberry and Tangerine Salad
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

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.
Updated Tuesday, July 23rd, 2002

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2