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Food of the Week [Part II]: Cranberries

Posted November 4, 2007 at 12:00 PM by Katie Drummond

Section: Her Health, Her Nutrition, Healthy Eating, Recipes, Vegetarianism

Yesterday we brought you a delicious chutney recipe to serve as a holiday season side dish - featuring the food of the week, cranberries. These berries are a potent source of antioxidants, and the perfect food for women prone to urinary tract infections.

Today, stock your fridge with a week’s worth of cranberries by preparing this wild rice and cranberry salad, which keeps great and is a delicious side dish or cold lunch at work.

Recipe Profile

Perfect For: On-the-go eating or as a side dish for a casserole or marinated main course

Prep Time: 10 minutes

Servings: 4-6

Ingredients

3 cups cooked wild rice
1-2 cups fresh cranberries
1/4 cup red onion, minced
1/4 cup lime juice
1/4 cup agave nectar
1 tbsp fresh mint, minced
1 tbsp fresh cilantro, minced
1 tsp garlic, minced

In a food processor, chop the cranberries with the lime juice and agave. Combine with the other ingredients, and chill.

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Tags: antioxidants, cranberries, cranberry health, cranberry recipes, cranberry salad, holiday recipes, salad recipes, uti, uti treatment, vegan recipes, vegetarian recipes, women's nutrition

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