This wonderful fruity and light salad is from a former American colleague of mine. I remember being invited over to a Thanksgiving dinner and she had prepared this salad next to a variety of delicious other things. What I really like about this salad is, that it is something fresh next to all the delicious offerings on the Thanksgiving table. Plus it is super simple to prepare. I have to admit, I just combined everything from scratch that I still remembered, so I hope I got the recipe halfway right. But the result was delicious in any case!
1 bag (approx. 300g) of fresh cranberries
4 stalks of fresh celery
1 small can of peeled mandarins (keep 1-2 teaspoons of the juice!) – alternatively use 2 fresh mandarins and peel them
1 tablespoon Acacia honey
Wash the cranberries, pat them dry and place into a bowl. Wash the celery stalks and cut into small crescents and add to the cranberries. Open the can of mandarins, cut each piece in half and add to the bowl. Keep 1-2 teaspoons of the juice and add over the salad. Drizzle the honey on top of the salad and mix. If not sweet enough yet, just add a little more honey.