This fun little side salad is great for holidays or any special occasion. It’s often found its way to my Christmas dinner table, but would be equally welcome at Thanksgiving, New Year’s, Valentine’s Day, or any other time you want to have a little fun with your food for very little effort. Almost all of the preparation can be done a day or two in advance, which is an added bonus!

I first found the recipe in Penzeys catalog, if I remember correctly. I’ve found quite a few great recipes there. They also usually have recipes on tear-away sheets on their display tables in the shop. I have to be careful or I’ll come home with more spices than will fit in my spice cabinet! 

If you would like to limit calories and sugar, skip the step with the cranberries. Instead, sprinkle a teaspoon or two of dried cranberries on each serving. 

Ingredients:

2 cups (200 g) fresh cranberries

1 cup (396 g) sugar

1 fresh orange

2 tablespoons honey

2 tablespoons cider vinegar

1 teaspoon ground mustard

1 tablespoon poppy seeds

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¾ cup (180 ml) extra-virgin olive oil

2 heads Boston (butterhead) lettuce

1 jar (10 to 20 oz., or 290 to 580 g) mandarin oranges

Preparation:

1.) The cranberries can be prepared one to two days before serving. Don’t wait until the last minute as they do need time to chill. Preheat the oven to 350º F (177º C). Wash the cranberries and discard any mushy ones. Spread them in an 8-inch (20 cm) square baking dish and pour the sugar evenly over them. 

2.) Tightly cover the dish with foil. Bake for 1 hour, stirring every 15 to 20 minutes. Allow to cool to room temperature, then refrigerate.

3.) The dressing can also be prepared up to two days before serving, although it doesn’t need to be. Juice the orange for 3 tablespoons. Whisk together the orange juice, honey, vinegar, mustard, poppy seeds, salt, and pepper. Whisking constantly, drizzle in the olive oil until smooth and well-combined. 

4.) When ready to serve, drain the mandarins. Wash the lettuce and tear into bite-size pieces. Give the dressing a last whisk, then lightly toss the oranges, lettuce, and dressing. Portion out onto individual plates and top with the candied cranberries to serve.