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Pretzel Salad I

Pretzel Salad I

  • Prep

    5 m
  • Ready In

    10 m
Alyssa

Alyssa

A quick and easy party treat! Pretzels coated in peanut oil and dry salad dressing mix. Use any flavor salad dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. In a large bag combine pretzels, peanut oil, salad dressing mix and salt. Shake bag to coat pretzels.
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Reviews

Miranda
6

Miranda

12/26/2007

The oil does not absorb as much as I wished, but it is a tasty spin on pretzels. My guests admitted that they didn't like pretzels until they had them this way. I will make this again and had many ask for the recipe.

CookinBug
5

CookinBug

3/30/2012

Good! I did use less oil and I ended up baking them for like 20 minutes because they were really greasy. The garlic and herb dressing mix is a nice change from the usual Ranch mix I use on pretzels. Thanks :)

Krystyl
5

Krystyl

11/26/2008

I make this every year for thanksgiving. here are some modifications: Instead of strawberry I do raspberry Jello and frozen raspberries. They help cool down the jello. Do make sure that the jello is starting to set up before you put it over the cream cheese layer. I also like to add canned and mostly drained pineapple chunks to the cream cheese layer. I love the extra fruit. Everyone loves this and sadly, I only make it for thanksgiving. I should make it more often!

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