Cranberry Pineapple Salad Recipe
- 2 packages (3 ounces each) raspberry gelatin
- 1-3/4 cups boiling water
- 1 can (14 ounces) jellied cranberry sauce
- 1 can (8 ounces) crushed pineapple, undrained
- 3/4 cup orange juice
- 1 tablespoon lemon juice
- 1/2 cup chopped walnuts
- Lettuce leaves, optional
- Miracle Whip, optional
- 1. Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11x7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip. Yield: 12 servings.
1 piece: 224 calories, 10g fat (1g saturated fat), 3mg cholesterol, 91mg sodium, 32g carbohydrate (25g sugars, 1g fiber), 3g protein.
Reviews for Cranberry Pineapple Salad
"Outstanding recipe...I used whole berry cranberry sauce ...it is definitely going to be on my Thanksgiving table...also refreshing as a summer salad on lettuce leaves."
"I make this every year for Thanksgiving. Love it!"
"I've been making this cranberry recipe for many years. I lost the TOH cookbook that had this recipe, so I was so glad to find it here. A holiday isn't a holiday without this delicious family favorite!! Even the kids gobble this one down!"