RECIPES
Citrus and Arugula Salad with Cranberry Dressing
by Livestrong_Recipes | Oct 23, 2018
Photo Credit: Jackie Newgent, RDN.
- PREP
- 12 m
- COOK
- 0 m
- TOTAL
- 12 m
This salad is loaded with amazing appeal, including peppery baby arugula, refreshing orange rounds, fruity cranberry dressing, fragrant mint leaves and crunchy almond slices.
INGREDIENTS
SERVES 6
- 2 Orange
- 1/2 cup Whole Berry Cranberry Sauce
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp White Wine Vinegar
- 1 tsp Ginger Root
- 3/4 tsp ground black pepper
- 1/2 tsp sea salt
- 8 oz Organic Baby Arugula
- 15 leaf fresh mint leaves
- 1/4 cup Sliced Natural Almonds
DIRECTIONS
1
Grate the peel of the oranges; set aside the zest. Cut away the remaining peel of the oranges. Thinly slice 1 1/2 of the oranges crosswise into thin rounds, removing any seeds; set aside.
2
Add the remaining 1/2 peeled orange and any residual juices to a blender along with the cranberry sauce (try Livestrong’s Sweet-Tart Cranberry Sauce), olive oil, vinegar, ginger, black pepper, salt, and 1/2 teaspoon of the orange zest (or to taste). Cover and puree.
3
Arrange the arugula onto a large platter. Top with the sliced oranges. Drizzle with half of the cranberry vinaigrette and serve the rest on the side. Sprinkle with the mint and almonds (preferably toasted). (NOTE: Use remaining orange zest for flavoring other parts of the meal.)
