Fresh Citrus and Cranberry Salad
The cranberry topper for this fruit salad recipe is also a crunchy, good-for-you accompaniment to sliced turkey. Make it ahead to ease food preparation.
Prep Time:
25 mins
Total Time:
1 hr 25 mins
Servings:
Serves 8.
Ingredients
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2 cups fresh or frozen cranberries, thawed
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4 oranges
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2 stalks celery, thinly sliced (1 cup)
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1/2 small red onion, finely chopped (1/3 cup)
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1/4 cup sugar
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2 Tbsp. fresh lemon juice
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1 tsp. grated fresh ginger
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1 5-oz. pkg. baby arugula
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1/4 cup fresh mint leaves, chopped
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2 Tbsp. walnut oil or olive oil
Directions
1.
For Cranberry Topper, in food processor cover and pulse cranberries 5 times to coarsely chop (or coarsely chop by hand). Transfer to bowl.
2.
Cut peel from oranges. Section oranges over bowl to catch juice. Add sections and juice to cranberries. Stir in celery, onion, sugar, lemon juice, and ginger. Cover and refrigerate at least 1 hour or up to 2 days.
3.
Toss arugula with mint and oil. Top with cranberry mixture. Serves 8.
Nutrition information
Calories 92, Total Fat 4 g, Saturated Fat 0 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 2 g, Cholesterol 0 mg, Sodium 16 mg, Carbohydrate 15 g, Total Sugar 11 g, Fiber 3 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 5%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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Green Salad with Cranberry Vinaigrette and Croutons
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