Orange-Cranberry Tossed Salad

• 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

1. For candied cranberries, place cranberries in a baking pan; sprinkle with sugar. Cover tightly with foil and bake at 350u0b0 for 30 minutes, stirring every 15 minutes.
2. Place in a single layer on a greased aluminum foil; cool for at least 30 minutes.
3. 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.

cranberries, sugar, orange juice, cider vinegar, honey, poppy seeds, ground mustard, salt, canola oil, bibb lettuce, mandarin oranges

Taken from www.tasteofhome.com/recipes/orange-cranberry-tossed-salad/ (may not work)