Name: Fresh Citrus and Cranberry Salad
Prep time: 25 min
Ingredients: 2 cups fresh or frozen cranberries, thawed; 4 oranges; 2 celery, thinly sliced (1 cup); ½ red onion, finely chopped (1/3 cup); ¼ cup sugar; 2 tablespoons fresh lemon juice; 1 teaspoon grated fresh ginger; 1 ounce baby arugula; ¼ cup fresh mint leaves, chopped; 2 tablespoons walnut oil or olive oil

Directions

Step 1

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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Step 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.

Step 3

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

Nutrition Facts

Per Serving:

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

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts