Frank's Recipes! Low Fat Spiced Walnut Cranberry Orange Salad

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Low Fat Spiced Walnut Cranberry Orange Salad

6 tablespoon honey
1 1/2 tablespoon water
3/4 tsp ground allspice
1/2 tsp salt
1/4 tsp ground ginger
1 cup walnuts, halves and pieces
2 tablespoon sugar
3/4 cup water
3/4 cup cranberry juice
1/2 cup dried cranberries
8 oranges, peeled
mint leaves (opt. for garnish)

Serving Size : 16

Preheat oven to 365 F. Line baking sheet with parchment paper. Mix first 5 ingredients in large bowl to blend. Add nuts; too to coat well. Strain nuts, reserving liquid. Transfer nuts to baking sheet. Sprinkle nuts with sugar. Bake until golden brown, about 17 minutes. Cool completely. Whisk 3/4 cup water, cranberry juice, and reserved liquid from nuts in medium saucepan to blend. Stir in dried cranberries. Bring to a boil. Reduce heat to medium-low and simmer until cranberries soften and liquid is reduced to a thin syrup, abut 20 minutes. (Can be made 3 days ahead. Store nuts airtight at room temperature. Cover and chill cranberry mixture.) Arrange orange slices on a platter. Spoon cranberry mixture over. Sprinkle nuts over. Garnish with mint, if desired.

Per serving (excluding unknown items): 71 Calories; 1g Fat (14% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 69mg Sodium

NOTE:
Spiced cranberries top chilled orange slices for a sweet-tangy contrast in this colorful salad.