Orange Berry Salad
|Ranch salad dressing||1⁄2 Cup (8 tbs)|
|Orange juice||2 Tablespoon|
|Orange peel||1 Teaspoon, grated|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Canned mandarin orange segments||11 Ounce (1 Can)|
|Strawberry gelatin/Raspberry gelatin||6 Ounce (2 Package)|
|Canned berry cranberry sauce||16 Ounce (1 Can)|
|Walnut||1⁄2 Cup (8 tbs)|
In large bowl, whisk together salad dressing, orange juice and peel.
Fold in whipped cream; cover and refrigerate.
Drain oranges, reserving juice.
Add water to juice to measure 3 cups; pour into large saucepan and bring to a boil.
Remove from heat.
Stir in gelatin until dissolved.
Cover and refrigerate until partially set.
Fold orange segments, cranberry sauce and walnuts into gelatin.
Pour into lightly oiled 6-cup ring mold.
Cover and refrigerate until firm; unmold.
Garnish with mint, fresh strawberries and raspberries.