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Citrus and Arugula Salad with Cranberry Dressing

Citrus and Arugula Salad with Cranberry Dressing
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Prep Time: 12 min Serves: 6
Cooking Time: 0 min Yield: 9 cups
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5-star rating based on 1 review

This salad is loaded with amazing appeal, including peppery baby arugula, refreshing orange rounds, fruity cranberry dressing, fragrant mint leaves and crunchy almond slices. Recipe and image courtesy of Jackie Newgent, RDN.



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.)



  • Would make again

    I made this Christmas day and it was a big hit. I did add some other greens with the arugula because I was a little short. One person said it tasted "Asian Inspired" which I'm guessing was due to the ginger. I used naval oranges which were so sweet and juicy. I doubled the salad and tripled the vinaigrette to serve 10 people, two of which use a lot of dressing. We left the vinaigrette rather thick. There was about 1 cup of vinaigrette and about two large salad helpings left. I ate the remainder of salad Christmas evening - yum yum. It was a huge hit! I will DEFINITELY make this again.

    Dec 26, 2016 at 4:59 AM

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