Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 119
  • Fat:
  • 2 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 1 mg
  • Carbohydrate:
  • 26 g
  • Fiber:
  • 1 g
  • Protein:
  • 0 g


Bunny Pear Salad

All dressed up for the Easter parade, these darling bunny salads sent by Albertine Sperling of Abbotsford,... View this recipe »



Frozen Cranberry Salad

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For a refreshing side dish (that could also be served as a dessert), try Frozen Cranberry Salad from Rita Goshaw of South Milwaukee, Wisconsin.

SERVINGS: 4

CATEGORY: Salads

METHOD: Freezer

TIME: Prep: 15 min. + freezing

Ingredients:

  • 1 cup fresh or frozen cranberries
  • 1/4 cup sugar
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup whipped topping
  • Chopped pecans
  • Additional cranberries and fresh mint, optional

Directions:

In a food processor or blender, process cranberries, sugar and pineapple until the cranberries are finely chopped. Pour into a bowl; let stand for 10 minutes. Fold in whipped topping. Spoon into four foil muffin cups; sprinkle with pecans. Freeze. Remove from the freezer 15 minutes before serving. Garnish with cranberries and mint if desired. Yield: 4 servings.

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