Cranberry Luncheon Salad Recipe

Cranberry Luncheon Salad Recipe photo by Taste of Home

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In the heart of cranberry country, Mrs. Leon F. Schleusener, Tomah, Wisconsin, has key ingredients for her salad at hand. If you can't find cranberry gelatin, raspberry or other red-colored flavors work, too.

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Cranberry Luncheon Salad Recipe

Prep: 25 min. + chilling

Yield: 10 Servings

25 25

Ingredients

2 cups orange juice, divided
1 cup water
2 packages (3 ounces each) cranberry gelatin
1 can (14 ounces) whole-berry cranberry sauce
1 can (15-1/4 ounces) sliced peaches, drained
3 cups cubed cooked chicken
2 celery ribs, chopped
1/2 cup mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves
1/4 cup coarsely chopped pecans

Directions

In a small saucepan, bring 1 cup orange juice and water to a boil. Place gelatin in a large bowl; add juice mixture and stir until dissolved. Stir in the remaining orange juice. Chill until partially set, about 1-1/2 hours.
Stir in cranberry sauce. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 6 hours or overnight.
Set aside a few peach slices for garnish; cube the remaining peaches. In a large bowl, combine the cubed peaches, chicken, celery, mayonnaise, vinegar, salt and pepper. Cover and refrigerate for 1 hour or until chilled.
Invert gelatin mold onto a serving plate; line center of ring with lettuce leaves. Stir pecans into chicken salad; spoon into center of gelatin. Top with reserved peach slices. Yield: 10 servings.

Originally published as Luncheon Salad in Country Woman October/November 2007, p26