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Orange & Onion Salad With Cranberry Vinaigrette

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Ingredients
  Cranberries 1 1⁄4 Cup (20 tbs) (Fresh Or Frozen)
  Sugar 1⁄3 Cup (5.33 tbs)
  Oranges 2 Pound (4 Large Sized)
  Salad oil 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Butter lettuce pieces/Curly endive / escarole 1 1⁄2 Pound, rinsed and crisped (3 Quarts, Bite-Size Pieces, Use Butter And 1 Or Both Of The Other Greens)
  Thinly sliced onion rings 1⁄2 Cup (8 tbs) (Red Variety)
Directions

In a 1 1/2 to 2-quart pan, stir together cranberries and sugar.
Cover and cook on lowest heat, shaking pan occasionally, just until a few cranberries begin to burst, 8 to 15 minutes.
Set aside.
Shred orange peel to make 1 teaspoon long, thin shreds.
Ream 1 orange to make 3 tablespoons juice.
Mix peel, juice, oil, vinegar; gently stir into cranberries.
If made ahead, cover and chill up to 2 days.
Cut peel and white membrane from remaining oranges.
Thinly slice oranges crosswise.
In a large salad bowl combine orange slices, lettuce, and onion.
Pour cranberry dressing over salad and mix.
Add salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cranberry
Interest: 
Healthy

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