cranberry citrus salad

Cranberry Citrus Salad Recipe

Did you eat the cranberry jelly from a can at Thanksgiving dinner?  I did.  Brighten up that sugary paste with this fresh cranberry and citrus salad.  You will be surprised!

Cranberry Citrus Salad
Serves 8
Write a review
Print
Prep Time
25 min
Cook Time
1 hr
Prep Time
25 min
Cook Time
1 hr
94 calories
16 g
0 g
4 g
1 g
0 g
115 g
15 g
11 g
0 g
3 g
Nutrition Facts
Serving Size
115g
Servings
8
Amount Per Serving
Calories 94
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 15mg
1%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
12%
Sugars 11g
Protein 1g
Vitamin A
13%
Vitamin C
46%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups fresh or frozen cranberries, thawed
  2. 2 oranges
  3. 1grapefruit
  4. 1 lime
  5. 2 stalks celery, thinly sliced
  6. 1/2 small red onion, finely chopped (1/3 cup)
  7. 1/4 cup sugar
  8. 2 tablespoons fresh lemon juice
  9. 1 teaspoon grated fresh ginger
  10. 5 ounce package baby arugula
  11. 1/4 cup fresh mint leaves, chopped
  12. 2 tablespoons walnut oil or olive oil
Instructions
  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, grapefruit and lime. Section fruit over bowl to catch juice. Add sections and juice to cranberries. Stir in celery, onion, sugar, lemon juice, and ginger.
  3. Cover and refrigerate at least 1 hour or up to 2 days. Toss arugula with mint and oil. Top with cranberry mixture. Serves 8.
beta
calories
94
fat
4g
protein
1g
carbs
16g
more
Adapted from Better Homes and Gardens
Preston Cooks For You http://prestoncooks.com/