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Categories:Viewed: 59 - Published at: 8 years ago
Ingredients
- 2 cups fresh cranberries or 2 cups frozen cranberries, thawed
- 3 oranges
- 1 cup celery, sliced thin (2 stalks)
- 13 cup red onion, chopped fine (1/2 small onion)
- 14 cup sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh ginger, grated
- 7 ounces baby arugula
- 14 cup of fresh mint, chopped
- 2 tablespoons walnut oil or 2 tablespoons olive oil or 2 tablespoons avocado oil
Method
- For the cranberry topping, pulse cranberries 5 times in a food processor to coarsely chop (or chop by hand); transfer to a bowl.
- Peel and section oranges over the bowl (to catch juices), then add to cranberries.
- Stir in celery, onion, sugar, lemon juice and ginger; cover and refrigerate at least one hour, up to 2 days.
- Toss arugula with mint and oil; top with cranberry mixture to serve.
