Festive Cranberry-Pineapple Salad
Source of Recipe
Rita Piantek - Greenville
List of Ingredients
1 can (20oz.) Dole crushed pineapple, undrained
2 pkgs. (4-serving size each) or 1 pkg. (8-serving size) Jello Brand Raspberry Flavor Gelatin
1 can (16oz.) whole berry cranberry sauce
1 medium Dole apple, chopped
2/3 c. chopped Planters walnutsRecipe
Drain pineapple, reserving all of the liquid in a 1 quart liquid measuring cup. Remove 1 T. of the crushed pineapple and set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups and pour into large saucepan. Bring to a boil. Remove from heat. Add gelatin and stir at least 2 minutes until completely dissolved. Add cranberry sauce and stir until well blended. (Note: due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth). Pour into large bowl and refrigerate 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
Stir in remaining pineapple, apple and walnuts. Stir gently until well blended. Pour into medium serving bowl.
Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
Special Extra: Garnish with apple slices just before serving.
Servings: 14 (1/2 c. each)
Calories per serving: 160
Total fat: 3.5g
Carbs: 33g
Sugars: 31g
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