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Fresh Citrus and Cranberry Salad

Makes: 8 servings
Prep 25 mins Chill 1 hr
Fresh Citrus and Cranberry Salad
Ingredients
  • 2  cups  fresh or frozen cranberries, thawed
  • 4  oranges
  • 2  stalks  celery, thinly sliced (1 cup)
  • 1/2  small  red onion, finely chopped (1/3 cup)
  • 1/4  cup  sugar
  • 2  tablespoons  fresh lemon juice
  • 1  teaspoon  grated fresh ginger
  • 1 5  ounce package  baby arugula
  • 1/4  cup  fresh mint leaves, chopped
  • 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,
  • cal. (kcal) 92,
  • Fat, total (g) 4,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 15,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 11,
  • pro. (g) 1,
  • vit. A (IU) 534,
  • vit. C (mg) 26,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 16,
  • Potassium (mg) 194,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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