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
"I make this every year for Thanksgiving. Love it!"