Cranberry Salad V

Cranberry Salad V

14 Reviews 2 Pics
Doug Matthews
Recipe by  Doug Matthews

“A cool and refreshing light side dish.”

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Ingredients

Adjust Servings

Original recipe yields 8 -10 servings

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Directions

  1. Chop cranberries, celery, and walnuts lightly in a food processor.
  2. Mix gelatin, water, and sugar. Combine cranberry mixture, gelatin mixture, and pineapple (with juice) and mix thoroughly. Pour into mold and refrigerate to set.
  3. Serve on leaf of lettuce with a dollop of mayonnaise.

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Reviews (14)

Rate This Recipe
radandi
27

radandi

This is almost exactly the same recipe my family has been making for Thanksgiving since I can remember! The only difference is that we use raspberry gelatin, which we mix with the hot water and juice from the crushed pineapple, and cool it to where it is just beginning to set, then mix it with everything else. This is one of my favorites! Thanks!

SEBC
22

SEBC

This is very good, and full of fiber. I used sugar free jello and it was fine. It isn't real sweet which is a nice contrast to rich holiday food. At first I was concerned it wouldn't gel but it did fine.

AAANSPACH
17

AAANSPACH

Wonderful! My food processor broke, so I crushed the cranberries and celery with a meat tenderizer! It still turned out great. Lots of complements at thanksgiving!

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 167 cal
  • 8%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 32.3 g
  • 10%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Cranberry Salad I

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