Change up your salad routine!
"Fresh crisp salad drizzled with a cranberry poppy seed dressing. This salad has a gentle blend of sweet from the honey pecans and oranges but it also has a hint of tart from the Cape Cod Cranberries. A great summer salad but would be perfect served next to the Thanksgiving turkey." - Kim of The Prize of Cooking who created this recipe and photographed it too.
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! Find them in a store near you.
Orange Cranberry Poppy Seed Dressing
1. 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.
2. 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.
3. 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.
Serve immediately. If storing, keep dressing seperate until ready to serve.
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