Candied Cranberry and Tangerine Salad
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Yield: 8 servings
Ingredients:
2 cups fresh cranberries1 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 syrup2 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
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