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Orange-Cranberry Tossed Salad

Candied cranberries and mandarin oranges sparkle like jewels in this merry Christmas salad my family's enjoyed for years.


  • 2 cups fresh or frozen cranberries, thawed
  • 1 cup sugar
  • 3 tablespoons orange juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon poppy seeds
  • 1 teaspoon ground mustard
  • Dash salt and pepper
  • 3/4 cup canola oil
  • 2 heads Boston or Bibb lettuce, torn
  • 1 can (11 ounces) mandarin oranges, drained


  • 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.

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  • Beckythebarber
    Dec 20, 2012

    This is really a fresh salad and a must when cranberries are in season. It's simple, light and and can be assembled the night before. Just toss the dressing before the guests arrive!

  • pfries
    Nov 19, 2012

    No comment left

  • MarissaRN
    Dec 18, 2010

    No comment left

  • dkruger-sargent
    Nov 27, 2008

    No comment left