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.
Featured In: 26 Favorite Easter Brunch Ideas
- 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
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