Thanksgiving Day Salad

Thanksgiving Day Salad

20 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    8 h 15 m
Recipe by  HELLIPORT

“A time honored Thanksgiving salad that's at our table every year. Sweet and slightly tart, it is a colorful addition to any feast.”

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Adjust Servings

Original recipe yields 10 cups



  1. Boil the water and combine with the strawberry flavored gelatin mix in a medium bowl. Mix in the strawberries, cranberry sauce and pecans. Transfer to a 2 quart mold. Chill in the refrigerator 6 to 8 hours, or overnight.
  2. Place the molded gelatin mixture on a serving plate and surround the base with lettuce leaves.
  3. In a medium bowl, mix the cream cheese, sour cream, sugar and lemon juice with an electric mixer until well blended. Use this mixture as a topping for each serving of salad.

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Reviews (20)

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I made this for a Christmas event but didn't care for the strawberries in it, and the texture of the cranberry skins was unpleasant. I had made another red gelatin salad which was similar but much better: Water reduced to 1 3/4 cup, raspberry gelatin instead of strawberry, an 8 oz. can of crushed pineapple with juice instead of frozen strawberries, jellied cranberry sauce instead of whole, same amount of chopped pecans, and add 3/4 cup orange juice and 1 T. lemon juice.



Okay, this salad tastes AMAZING, but I had some serious issues with the appearance...first of all, I chilled the mold for 6-8 hours as stated, but when I turned the thing out onto a serving platter, it was too liquid to keep the pretty shape from the mold. The only change I made was to use the jellied cranberry sauce instead of whole berry. The topping was very tasty, but I found it to be lumpy...I would suggest beating the cream cheese with the sugar and lemon juice until fluffy, and then folding in the sour cream, I will do this next time I make this, and I will also put the jello part in a bowl instead of a mold.



In my family there has been a jellied cranberry salad with walnuts and dates for years, but this Thanksgiving I decided to try this and we all enjoyed it, I liked the strawberries in it. I made half with and half without nuts (the children).

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Amount Per Serving (20 total)

  • Calories
  • 139 cal
  • 7%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 21.3 g
  • 7%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 59 mg
  • 2%

Based on a 2,000 calorie diet



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Pretzel Salad


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Thanksgiving Carrot Salad