Can of drained mandarin oranges
Baby leaf lettuce
Toss all ingredients together and serve vinaigrette on the side.
1/2 cup whole cranberry sauce
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 teaspoon ground dry mustard
1/8 teaspoon garlic powder
4 tablespoons olive oil
Combine all ingredients except the oil in a food processor or blender. Blend until well combined and cranberries are pureed. With food processor running, slowly pour olive oil in a slow steady stream through the feed tube. (If the dressing is thicker than you like, add water 1 tablespoon at a time until it's the desired consistency.) Chill in the refrigerator.
1 cup sugar
1 cup water
4 cups (12-oz package) fresh or frozen cranberries
Optional: orange zest, pinch of cinnamon, nutmeg, and/or allspice.
Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
At this point you can add the options ingredients.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
You may also use this sauce for another cranberry salad. Just add walnuts and whipped topping.
Hope you have a great day. Be happy and may God bless you and yours.