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This colorful side dish will complement virtually any meal. The cinnamon and cloves combined with the cranberry sauce and orange sections give this salad an interesting, zesty taste. It's particularly nice at holidays, when its bright color adds a festive touch to your table!
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 144 calories, trace fat (trace saturated fat), 0 cholesterol, 48 mg sodium, 36 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Cranberry/Orange Molded Salad in Country Extra March 1994, p47
Garnishing Salad MoldsMake your salad mold the center of attention by adding some garnishes to the middle. In the Molded Egg Salad picture, we rolled up thin slices of salami and tucked them in the center along with a few celery leaves. Not only does it add interest and color, the garnishes are edible, too! You can also roll up thin slices of ham or use bunches of red and green grapes.
Make your salad mold the center of attention by adding some garnishes to the middle.
In the Molded Egg Salad picture, we rolled up thin slices of salami and tucked them in the center along with a few celery leaves. Not only does it add interest and color, the garnishes are edible, too!
You can also roll up thin slices of ham or use bunches of red and green grapes.
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Reviewed on Nov. 27, 2009 by bethcross
I have been making this for years. I substitute two (3-oz.) pkgs. cranberry Jell-o for the raspberry. If you mix the spices with the Jell-o powder before adding the boiling water, they will not "float" to the top. I also sub out a can of drained mandarin oranges for the orange segments - cleaner and neater.
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