TASTY TUESDAY

CRANBERRY CITRUS SALAD
2 cups fresh cranberries, chopped (I use the bagged Ocean Spray cranberries in the produce aisle)
1 large can mandarin oranges, mostly drained
2 stalks celery, chopped =about 1 cup
small red onion, chopped =about 1/3 cup
1/3 cup sugar
1/4 cup fresh lemon juice
a pinch of ground ginger-to taste
10 oz pkg of fresh spring salad mix
1/3 cup fresh mint leaves, chopped
2 tbsp olive oil

In a food processor or "chopper", chop cranberries. Transfer to a medium size bowl. Open mandarin oranges. Use 2-3 tbsp of juice from oranges and add to cranberries. Drain remainder of juice and add oranges to the bowl. Stir in chopped celery, onion, sugar, lemon juice and ginger. Mix well and add more "pinches" ginger as desired. Cover and put in fridge for at least an hour to chill, or up to 2 days.

THIN slice or chop the mint and add to salad. Toss. Add olive oil. Toss. When ready to serve, top with cranberry mixture.

Helpful Hint: Add olive oil, then cranberry mixture on top of the salad when its ready to serve, or the lettuce gets soggy. If you want the mixture to be a little more sweet, add sugar in tiny doses and taste until it suits you.

I made this salad for a pot luck at our church and it was a hit! I made it again for Thanksgiving dinner. Even though it makes a FANTASTIC summer salad, it was pretty and perfect for the holidays. The cranberry/citrus topping is the dressing. You can add sliced roasted almonds if you prefer. I hope you enjoy this recipe! Its YUM!