• 58 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For Cranberry Topper, in food processor cover and pulse cranberries 5 times to coarsely chop (or coarsely chop by hand). Transfer to bowl.

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  • 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.

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  • Toss arugula with mint and oil. Top with cranberry mixture. Serves 8.

Nutrition Facts

92 calories; 4 g total fat; 0 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 16 mg sodium. 194 mg potassium; 15 g carbohydrates; 3 g fiber; 11 g sugar; 1 g protein; 534 IU vitamin a; 26 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

Reviews

58 Ratings
  • 5 star values: 25
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 5