Orange & Onion Salad With Cranberry Vinaigrette
|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)|
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.
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.