Ingredients:

2       cups fresh or frozen cranberries, thawed

4       oranges

2       stalks celery, thinly sliced (1 cup)

1/2   small red onion, finely chopped (1/3 cup)

1/4   cup sugar

2 T    fresh lemon juice

1       t grated fresh ginger

1       5 ounce package baby arugula

1/4    cup fresh mint leaves, chopped

2        T walnut oil or olive oil

Directions:

For Cranberry Topper, in food processor cover and pulse cranberries 5 times to coarsely chop (or coarsely chop by hand). Transfer to bowl.

Cut peel from oranges. Section oranges over bowl to catch juice. Add sections and juice to cranberries. Stir in celery, onion, sugar, lemon juice and ginger. Cover and refrigerate at least 1 hour or up to 2 days.

Toss arugula with mint and oil. Top with cranberry mixture.

Serves 8

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