Gluten free cooks often move away from ultra processed foods, toward healthier choices including salad dressing. This Cranberry Orange Lettuce Salad has a simple Orange Poppy Seed Dressing that, like most dressings, can be made in two minutes.
'Tis the season for cranberry and orange, and this salad is just the beginning. From muffins and scones to salsa and chicken, this winning combination works in many different ways.
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Ingredients
I've got a salad collection with unique and familiar options for every season. This is a winter salad from that collection and I've been making it for decades. Starring citrus fruit and cranberries, every ingredient plays a role and the finished salad is worth repeating.
- Soft lettuce - Choosing the right lettuce to match the dressing is key.
- Oranges - When oranges are in season there is plenty of variety and they should be juicy and delicious.
- Dried cranberries - These add a bit of sweetness to this salad.
- Pecans - When lightly toasted they complement the flavours and add a nice texture.
- Honey, apple cider vinegar & orange juice - These combine to make a slightly sweet dressing.
- Olive oil - As I move away from seed oils I've replaced canola oil with olive oil in many salad dressing recipes with excellent results.
- Poppy seeds - These add a nutty flavour and pleasant crunch to salad dressing.
See recipe card for exact amounts.
Instructions: Making Salad Dressing
Homemade salad dressing are easy to make, can be made right in the jar, and they keep in the fridge for ages. What you need is a system to store and label them. My system has 7 different sizes of Mason jars with only 2 lids.
Instructions: Cutting Citrus Supremes
I like to cut naval oranges to remove all the peel and pith. The culinary term for these segments is citrus supremes and that's what I put in this salad. It's a bit tedious but it is a treat and I often take the time to do it.
Substitutions & Variations
Mandarin Oranges - In December I make this salad with canned mandarin oranges for ease and the bright orange colour they add to the presentation. For an everyday salad I use fresh mandarins because I always have some in the fridge.
Oranges - Winter is citrus season and there are many varieties of both naval and mandarin oranges. Try a combination of any in this salad for a beautiful presentation.
Get The Tools
Once you've made the switch to homemade salad dressing you need a few salad dressing bottles or Mason jars. I use a combination to manage all my dressings and sauces in the fridge.
I also love my Dymo label maker because the labels stick to the jar lids and don't wash off in the dishwasher. I use sticky labels from the Dollar Store too but the most important step is simply to label everything.
Storage
Homemade salad dressing, without egg or dairy, will last in the fridge for weeks (even months). I always pour the dressing from the jar so there is never concern about contaminating it with food off of a utensil.
Top Tip for Homemade Salad Dressing
It's a mindset. I don't buy store bought dressing and I don't want to. No matter who tells me how great a dressing is, I never buy it. I don't read the labels, I don't care how "clean" it is, I just make my own.
Cranberry Orange Lettuce Salad
Ingredients
SALAD
- 1 head soft lettuce living lettuce or mixed leaf lettuce combination
- 1 navel orange peeled and segments separated (or canned mandarin orange segments, drained)
- ¼ cup dried cranberries
- ¼ cup toasted pecans
ORANGE POPPY SEED DRESSING
- 2 tablespoon honey
- 2 tablespoon apple cider vinegar
- 1 teaspoon dry mustard
- salt and pepper to taste
- 1 teaspoon poppy seeds
- 3 tablespoon orange juice
- ¾ cup olive oil
Instructions
MAKE SALAD DRESSING
- In a small bowl combine all salad dressing ingredients except oil.
- Slowly whisk in the oil until the dressing is thickened slightly.
MAKE SALAD
- Wash and dry lettuce. Cut or tear into bite-size pieces and put in salad bowl. Add orange segments, dried cranberries and toasted pecans.
- Toss salad with as much dressing as needed. Serve immediately.
Notes
Nutrition
Frequently Asked Questions
A general rule for vinaigrette dressings is 2 weeks. Pour the dressing from the jar so there is no chance of contamination from a utensil like a used fork.
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