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Cranberry Waldorf Salad
2 eggs
1/3 C. sugar
1/4 C. orange juice
2 T. water
2 T. grated orange peel
Salad:
2 C. fresh or frozen cranberries, whole
2 medium oranges, peeled and chopped (about 1 C.) or 1 can drained mandarin
oranges
1 large apple, chopped (about 1 c.)
1 C. chopped dates
1/3 C. chopped walnuts
2 C. miniature marshmallows
In a 4-cut measure, beat eggs well with a whisk. Add the remaining dressing
ingredients. Beat with a whisk until the mixture is smooth. Microwave at 50%
(medium) for 4-6 minutes, or until the mixture thickens, beating with a whisk
every 2 minutes. Chill about 2 hours, or until cold.
In a large mixing bowl, combine the salad ingredients.* Spoon the dressing over
the salad. Toss gently to coat.
Advance Preparation: Up to 1 day in advance, prepare as directed to * above,
except omit the marshmallows. Cover and refrigerate the dressing and salad in
separate containers. To serve, add the marshmallows to the salad. Spoon the
dressing over the salad. Toss gently to coat.
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Happy Thanksgiving!