Candied Cranberry and Tangerine Salad

Salads Recipes | Fruit Recipes

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.

Dressing:

• 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.

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