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Cranberry Pecan Salad

 Cranberry Pecan Salad
We harvest close to 500,000 pounds of pecans on our land here in West Texas. So, of course, I use pecans in many recipes. This tasty, colorful salad is great for holiday gatherings.—Janice Rogers, Odessa, Texas
12-16 ServingsPrep: 10 min. + chilling

Ingredients

  • 3 packages (3 ounces each) orange gelatin
  • 3 cups boiling water
  • 2-1/2 cups fresh or frozen cranberries
  • 1-1/2 cups finely chopped celery
  • 2 oranges, peeled, sectioned and diced
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 tablespoons grated orange peel
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • Dash salt
  • 3/4 cup chopped pecans

Directions

  • In a bowl, dissolve gelatin in boiling water. Stir in cranberries,
  • celery, oranges, pineapple with liquid, orange peel, sugar, lemon
  • juice and salt. Chill until partially set. Stir in pecans. Pour into
  • 8-cup mold. Chill until firm.
  • Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 132 calories, 4 g fat (trace saturated fat), 0 cholesterol, 32 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g protein.