Thanksgiving Day Salad18 Reviews
- Prep: 15 min
- Ready In: 8 hr 15 min
“A time honored Thanksgiving salad that's at our table every year. Sweet and slightly tart, it is a colorful addition to any feast.” - by HELLIPORT
Original recipe yields 10 cups
- 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.
- Place the molded gelatin mixture on a serving plate and surround the base with lettuce leaves.
- 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.
Amount Per Serving (20 total)
- 139 cal
- 5.9 g
- 21.3 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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 bet..." See moreter: 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, i..." See moret 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. "
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