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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Credit: Andy Lyons

Recipe Summary

prep:
25 mins
chill:
1 hr
total:
1 hr 25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

92 calories; fat 4g; carbohydrates 15g; mono fat 1g; poly fat 2g; insoluble fiber 3g; sugars 11g; protein 1g; vitamin a 534.5IU; vitamin c 26mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 32.3mcg; sodium 16mg; potassium 194mg; calcium 50.5mg; iron 0.9mg.
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