ORANGE AND ONION SALAD WITH CRANBERRY
VINAIGRETTE
1 1/4 c. fresh or frozen cranberries
1/3 c. sugar
4 lg. (about 2 lb. total) oranges
2 tbsp. salad oil
2 tbsp. red wine vinegar
3 qt. (about 1 1/2 lb.) lettuce
1/2 c. thinly sliced red onion rings
Salt & pepper
Lettuce - Rinsed and crisped bite-size pieces butter lettuce, curly
endive, or escarole. (Use butter and 1 or both of the other greens.)
In 1 1/2-2 quart pan, stir together cranberries and sugar. Cover and cook
on lowest heat, shaking pan occasionally, just until a few cranberries begin to
burst, 8-15 minutes. Remove from heat. Shred orange peel to make 1 teaspoon
long, thin shreds. Ream 1 orange to make 3 tablespoons juice.
Mix peel, juice, oil and 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 large bowl combine orange slices, lettuce and onion. Pour cranberry
dressing over salad and mix. Add salt and pepper to taste.
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