Dried Cranberry and Orange Salad With Cranberry Dressing

This recipe, pretty much as given here, was found in the October/November 2008 issue of Cooking Pleasures, the Cooking Club of America Magazine.

• Ready In: 10 mins
• Serves: 4

Ingredients

• FOR THE DRESSING

• 1⁄4 cup frozen cranberry juice concentrate, thawed
• 1⁄4 cup  frozen orange juice concentrate, thawed
• 1  teaspoon orange zest, minced
• 2  tablespoons extra virgin olive oil

• FOR THE SALAD

• 1  head boston lettuce
• 2  navel oranges, peeled, sliced
• 1⁄2 cup dried cranberries

Directions

1. In a small bowl, whisk together the cranberry juice, orange juice & orange zest, then slowly whisk in the oil. Cover & refrigerate up to 3 days.
2. Reserve 4 large lettuce leaves, then tear the remaining lettuce into bite-size pieces. Arrange reserved leaves on serving plates or a platter, then top with torn lettuce, oranges & cranberries.
3. Drizzle with the dressing & serve.