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
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
Reviews
A great salad for Thanksgiving or any time. Healthy and delicious!
Loved this! We are it with coconut cake out of this world!
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?
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
Excellent! Pretty, very tasty, and easy to make. A keeper for sure!
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.
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.
No comment left
I make this every year for Thanksgiving. Love it!
No comment left