2 c. cranberries
1/2 c. water
1/4 c. sugar
1/2 Romaine lettuce (6 c.)
3 oranges, peeled and sliced
1 c. celery
1/4 c. broken walnuts
2 tbsp. salad oil
2 tbsp. honey
1/4 c. white wine vinegar

In a medium saucepan, combine cranberries, sugar and water. Bring to a boil, stirring to dissolve sugar. Gently boil, covered about 2 minutes or just until cranberry skins pop. Transfer to medium mixing bowl. Cover and chill. Drain, reserving 1 tablespoon liquid.

On 8 salad plates, arrange lettuce, orange slices, celery slices, cranberries and nuts. For dressing in a resealable jar, combine reserved cranberry liquid, vinegar, oil, and honey. Cover and shake well. Drizzle over salads.

Makes 8 servings.