Molded Cranberry Salad

Recipe At A Glance

recipe is ready in Over 5 hrs

Ready in: Over 5 hrs ?
recipe difficulty 3/5

Difficulty: 3/5

Serves/Makes: 16

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INGREDIENTS:

1 package (6 ounce size) strawberry gelatin powder
2 cups simmering water
1 teaspoon very finely grated orange rind
1 can (20 ounce size) crushed pineapple, drained, reserve juice
2 tablespoons lemon juice
1 cup fresh cranberries, coarsely chopped
1/2 cup finely diced celery
2/3 cup coarsely chopped walnuts
10 crisp lettuce leaves

DIRECTIONS:

Dissolve gelatin in water in large heatproof bowl. Stir in orange peel. Pour reserved pineapple juice into 2 cup measure. Add lemon juice and enough cold water to total 2 cups. Stir into gelatin mixture.

Refrigerate 1-1 1/2 hours or until consistency of unbeaten egg white. Fold in cranberries, celery, walnuts and pineapple. Pour into lightly oiled 2 quart fluted ring mold or crown mold. Chill at least 24 hours.

Line a round platter with lettuce leaves. Loosen edge of mold with thin knife. Dip mold quickly in hot water to loosen salad, then invert onto lettuce. Remove ring mold. Cut in slim wedges to serve.

NUTRITION:

78 calories, 3 grams fat, 12 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.

This Molded Cranberry Salad recipe from CDKitchen serves/makes 16

Recipe ID: 30991

SUBMITTED BY: cnvaness

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