Butter Lettuce Salad w/Dried Cranberries
***Orange Poppy Seed Dressing***
6 orange segments
2 teaspoons honey
3 tablespoons raspberry vinegar
3/4 cup vegetable oil
1 teaspoon poppy seeds
salt and freshly ground black pepper
***Salad***
2 heads butter or Boston lettuce
1 (11-ounce) can mandarin oranges -- drained
3/4 cup dried cranberries
To make the dressing, puree the oranges in a food processor fitted with the metal blade or in a blender. Mix in the honey and vinegar. With the motor running, slowly pour the oil through the feed tube. Mix in the poppy seeds. Season to taste with salt and pepper. (Note: the dressing may be refrigerated for several days, if desired.)
Wash the lettuce and tear it into bite-sized pieces. Wrap and refrigerate until ready to serve.
Before serving, toss the lettuce with the oranges, cranberries, and as much dressing as needed. Divide among salad plates and serve immediately.
Recipe Source: Marlene Sorosky - Season's Greetings
Serves 8
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