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Cranberry Congealed Salads

  Cherry gelatin 3 Ounce (1 Package)
  Boiling water 3⁄4 Cup (12 tbs)
  Whole berry cranberry sauce 16 Ounce (1 Can)
  Orange 1 , peeled, sectioned, chopped, and drained
  Diced apple 1⁄2 Cup (8 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Lettuce leaves 6
  Sour cream 2 Tablespoon
  Mayonnaise/Salad dressing 2 Tablespoon

Combine gelatin and boiling water, stirring 2 minutes or until gelatin dissolves.
Stir in cranberry sauce.
Chill until mixture is the consistency of unbeaten egg white.
Fold in orange, apple, and pecans.
Spoon mixture into 6 lightly oiled 2/3-cup molds or custard cups; cover and chill until firm.
Unmold salads onto lettuce leaves.
Combine sour cream and mayonnaise; serve with salads, or top each serving with a dollop.

Recipe Summary

South American

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1426 Calories from Fat 611

% Daily Value*

Total Fat 71 g109.1%

Saturated Fat 9.2 g45.8%

Trans Fat 0 g

Cholesterol 37 mg12.3%

Sodium 318.3 mg13.3%

Total Carbohydrates 204 g68%

Dietary Fiber 16.6 g66.2%

Sugars 126.7 g

Protein 9 g17.5%

Vitamin A 100.1% Vitamin C 187.7%

Calcium 16.8% Iron 12%

*Based on a 2000 Calorie diet

Cranberry Congealed Salads Recipe