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Festive Cranberry-Pineapple Salad

Festive Cranberry-Pineapple Salad

Recipe Ingredients

Method

  1. Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 tablespoon of the crushed pineapple; set aside for garnish.
  2. Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat.
  3. Add gelatin; stir at least 2 minutes until completely dissolved.
  4. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.)
  5. Pour into large bowl. Refrigerate for 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)
  6. Stir in remaining pineapple, the apples and walnuts; stir gently until well blended.
  7. Pour into medium serving bowl.
  8. Refrigerate for 4 hours or until firm.
  9. Top with reserved crushed pineapple just before serving.
  10. Store leftover gelatin in refrigerator.

Yield: 14 servings

Prepare as directed, using Jell-O Brand Cherry Flavor Gelatin.

Garnish with apple slices just before serving.

Nutrition (per serving): Calories 160, Total fat 3.5g, Saturated fat 0g, Cholesterol 0mg, Sodium 65mg, Carbohydrate 33g, Dietary fiber 1g, Sugars 31g, Protein 2g, Vitamin A 0%DV, Vitamin C 8%DV, Calcium 0%DV, Iron 2%DV

Recipe and photograph used with permission from Kraft Kitchens.


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