Jingle Bell Cranberries on Boston Lettuce

A wonderful festive salad recipe from Penzey's spice catalog. The cranberries and dressing can be done up to 2 days in advance so assembly is a snap.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 2  cups fresh cranberries
• 1  cup sugar
• 2  heads boston lettuce, washed & torn
• 1 (11 ounce) can mandarin oranges, drained
• 2  tablespoons honey
• 2  tablespoons cider vinegar
• 1  teaspoon mustard powder
• 1  tablespoon poppy seed
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 3  tablespoons  orange juice
• 3⁄4 cup  vegetable oil

Directions

1. Preheat oven to 350. Spread cranberries evenly in a shallow baking dish and sprinkle sugar evenly over them. Cover tightly with foil. Bake 1 hour, stirring every 15 minutes.
2. Cool to room temperature. Refrigerate until needed (can be done ahead, up to 2 days).
3. In a small bowl, whisk together honey, vinegar, mustard powder, poppy seeds, salt, pepper, and orange juice. Gradually whisk in oil until blended. Use immediately, or refrigerate up to 2 days.
4. Toss lettuce & oranges with dressing so that they are lightly coated. Arrange on chilled salad plates. Garnish generously with the candied cranberries.