Luncheon Salad
Country Woman
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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.
SERVINGS: 10
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 25 min. + chilling
Ingredients:
- 2 cups orange juice, divided
- 1 cup water
- 2 packages (3 ounces each) cranberry gelatin
- 1 can (16 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.