As we near the end of winter, we may be lamenting the variety of color on our plates. Luckily, citrus fruits are still in season, and they’re not just for your sack lunch. Even better, they pack a tasty vitamin C punch while we’re still in the midst of cold and flu season. Make this fresh citrus salad with cranberries to lighten your plate in more ways than one.
Fresh citrus salad with cranberries
Serves 8. Recipe adapted from www.bhg.com
2 cups fresh or frozen cranberries, thawed
2 stalks celery, sliced thinly
1/2 small red onion, finely chopped
1/4 cup sugar or other natural sweetener
2 tablespoons fresh lemon juice
1 teaspoon grated fresh ginger
5 ounces baby arugula or other local greens
1/4 cup fresh mint leaves, chopped
2 tablespoons extra virgin olive oil
Coarsely chop cranberries and transfer to bowl
Cut peel from oranges and section them over the bowl to catch juice
Add oranges to cranberries and stir in celery, onion, sugar, lemon juice and ginger
Cover and refrigerate at least 1 hour or up to 2 days
Toss arugula or other salad greens with mint leaves and oil. Top with citrus cranberry mixture and serve.
Serves about 8.
Do you have a citrus recipe you love? Share it in the comments section.