Mary Ann Pearce dresses up her holiday table in Sparks, Nevada with this colorful salad. “It’s so pretty and just bursting with fresh green grapes, tart cranberries and nuts—all wrapped in a drift of whipped topping,” she says.
Recommended: Top 10 Fruit Salad Recipes
- 1 cup fresh cranberries
- 1/4 cup sugar
- 1/2 cup halved green grapes
- 1 snack-size cup (4 ounces) pineapple tidbits, drained
- 1/4 cup chopped walnuts
- 1 cup whipped topping
- In a food processor, chop the cranberries. Transfer to a small bowl; stir in sugar. Cover and refrigerate for 6 hours or overnight; drain. Stir in the grapes, pineapple and walnuts. Fold in whipped topping. Yield: 2 servings.
Originally published as Cranberry-Nut Fruit Cups in Cooking for 2 Winter 2006, p35
Reviews for Cranberry-Nut Fruit Cups
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review