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Cranberry Pineapple Salad

Impress dinner guests with this delightfully different take on traditional cranberry sauce. The nuts add a tasty crunch. —Dorothy Angley, Carver, Massachusetts
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    12 servings

Ingredients

  • 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

Directions

  • 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 Facts
1 piece: 149 calories, 3g fat (0 saturated fat), 0 cholesterol, 49mg sodium, 30g carbohydrate (25g sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • gunslinger
    Oct 28, 2020

    A great salad for Thanksgiving or any time. Healthy and delicious!

  • Linda
    Mar 14, 2020

    Loved this! We are it with coconut cake out of this world!

  • Cindy
    Nov 23, 2019

    Delicious salad! I tweaked it a bit to suit my family’s taste! I add in chopped celery, 1 chopped apple. I am wondering though if fresh cranberries could be used in place of the jelled cranberry?

  • nmay
    Oct 26, 2019

    I made this recipe exactly as it was written and after an hour and a half it still had not set up. What's up?? Wondering in Floida

  • KristineChayes
    Oct 29, 2018

    Excellent! Pretty, very tasty, and easy to make. A keeper for sure!

  • LynnGC
    Oct 25, 2018

    My mom made something similar back in the 50's. She put them in small individual molds and served on lettuce leaves. Hers included celery and walnuts. The back porch was freezing so she didn't have to use the fridge to set them up. I know because I helped to unmold them. I make it to this day.

  • missdc
    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.

  • Bearsstar
    Oct 30, 2016

    No comment left

  • DarleneMawhinney
    Nov 21, 2012

    I make this every year for Thanksgiving. Love it!

  • jdbumpus
    Jan 9, 2012

    No comment left