Ingredients
2 cups fresh or frozen cranberries, thawed1 cup sugar3 tablespoons orange juice2 tablespoons cider vinegar2 tablespoons honey1 teaspoon poppy seeds1 teaspoon ground mustardDash salt and pepper3/4 cup canola oil2 heads Boston or Bibb lettuce, torn1 can (11 ounces) mandarin oranges, drained
Preparation
For candied cranberries, place cranberries in a baking pan; sprinkle with sugar. Cover tightly with foil and bake at 350° for 30 minutes, stirring every 15 minutes.
Place in a single layer on a greased aluminum foil; cool for at least 30 minutes.
For salad dressing, combine the orange juice, vinegar, honey, poppy seeds, mustard, salt and pepper in a small bowl. Slowly whisk in oil. Just before serving, toss the lettuce, oranges and dressing in a large bowl. Sprinkle with candied cranberries.
