Orange-Cranberry Tossed Salad

Name: Orange-Cranberry Tossed Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 2 heads Boston or Bibb lettuce, torn; 312 grams can mandarin oranges, drained; 168 milliliters canola oil; 2 Tbsps cider vinegar; 200 grams fresh or frozen cranberries, thawed; 1 teaspoon ground mustard; 2 Tbsps honey; 3 Tbsps orange juice; 1 teaspoon poppy seeds; 200 grams sugar

Orange-Cranberry Tossed Salad might be a good recipe to expand your hor d'oeuvre recipe box. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 12. One serving contains 125 calories, 1g of protein, and 3g of fat. A mixture of bibb lettuce, ground mustard, poppy seeds, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour. If you like this recipe, take a look at these similar recipes: Tossed Cranberry Salad, Cranberry-Avocado Tossed Salad, and Tossed Pear and Cranberry Salad.

Instructions

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.

Ingredients you will need

Cranberries

Sugar

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Place in a single layer on a greased aluminum foil; cool for at least 30 minutes.

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Salt And Pepper

Salad Dressing

Orange Juice

Poppy Seeds

Lettuce

Mustard

Orange

Vinegar

Honey

Cooking Oil

Equipment you will use

Whisk

Bowl

Sprinkle with candied cranberries.

Ingredients you will need

Cranberries

Equipment

Ingredients

Servings:

2heads

Boston or Bibb lettuce, torn 312grams

can mandarin oranges, drained 168milliliters

canola oil 2Tbsps

cider vinegar 200grams

fresh or frozen cranberries, thawed 1teaspoon

ground mustard 2Tbsps

honey 3Tbsps

orange juice 1teaspoon

poppy seeds 200grams

sugar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The HdV Hyde Vineyard Chardonnay with a 4.8 out of 5 star rating seems like a good match. It costs about 72 dollars per bottle.

HdV Hyde Vineyard Chardonnay

Fresh floral, citrus and white peach aromas on the nose open into a silken palate offering intense bright stone fruit, pear, and minerality. Exceptional freshness is balanced by a rich mouthfeel and profound, mineral depth. With beauty, class and focus, this wine has excellent aging potential.