Cranberry Orange Poppy Seed Salad
We love a fresh salad and it's key to change up your salad recipes so you don't get sick of them. The flavors of this salad are so refreshing you'll be adding this recipe into your menu in no time. And don't forget you can make this recipe year round thanks to our frozen cranberries!
Ingredients
Salad
- 2 Cups Cape Cod Select Premium Frozen Cranberries, divided
- ½ Cup Orange Juice
- 2-11 ounce cans mandarin oranges, drained
- 3.5 ounce bag Honey Roasted Pecan Pieces (toffee pecans or toasted pecans can be substituted)
- 10 ounce bag shredded cabbage, angel hair style cut
- 10 ounce package Mix of Sweet Red Butter Lettuce and Spinach
- 2 Green Onions, chopped
Orange Cranberry Poppy Seed Dressing
- 3 tablespoon sugar
- ½ cup vegetable oil
- 3 tablespoon white vinegar
- 3 tablespoons orange marmalade
- 1 tablespoon poppy seeds
- ½ teaspoon dry mustard
- 1 tablespoon finely minced onion
- 1 cup cranberries, simmered (from above)
- 1/2 tsp chili pepper flakes
30 mins
Total Time
10 mins
Prep Time
20 mins
Cook Time
8
Portions
Directions
- In a saucepan over medium heat, simmer 2 cups of CCS cranberries in ½ cup orange juice for 5 minutes or until the cranberries are tender but not soft and split. Save the orange juice to use in the poppy seed dressing if it needs to be thinned. Divide the cranberries in half.
- In a blender or food processor, add all of the poppy seed dressing ingredients except the oil. While blending the ingredients, slowly drizzle the oil into the processor until the dressing is slightly smooth and well combined. Add orange juice if needed to make a pourable consistency of your liking.
- In a large bowl, toss the cabbage, mix salad greens and chopped green onions. Arrange on a platter, top with oranges and the remaining cranberries, pecan pieces and then drizzle with dressing.
Notes
Serve immediately. If storing, keep dressing separate until ready to serve.