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Fresh Citrus and Cranberry Salad
Ingredients
-
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
tablespoons fresh lemon juice
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1
teaspoon grated fresh ginger
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1
5 ounce package baby arugula
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1/4
cup fresh mint leaves, chopped
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2
tablespoons 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 Facts
(Fresh Citrus and Cranberry Salad)
- Servings Per Recipe 8,
- Calories 92,
- Protein (gm) 1,
- Carbohydrate (gm) 15,
- Fat, total (gm) 4,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 11,
- Vitamin A (IU) 534,
- Vitamin C (mg) 26,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Sodium (mg) 16,
- Potassium (mg) 194,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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I made this salad for an after Christmas dinner party. Some guests commented that the salad was very light & refreshing and others said it looked very festive with the cranberries. Because I find arugula has a strong peppery flavor, I made mine with a mix of arugula and baby spinach. I also prepared the topping a day ahead of time and assembled the salad hours before serving it. This is definitely a keeper.
1/15/2012 05:08:00 PM Report Abuse