Cranberry Pineapple Salad
Total TimePrep: 15 min. + chilling
- 1-3/4 cups boiling water
- 2 packages (3 ounces each) raspberry gelatin
- 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
- 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.
Nutrition Facts1 piece: 149 calories, 3g fat (0 saturated fat), 0 cholesterol, 49mg sodium, 30g carbohydrate (25g sugars, 1g fiber), 2g protein.
Nov 1, 2016
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.
Nov 21, 2012
I make this every year for Thanksgiving. Love it!
Nov 24, 2010
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!
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