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Layered Cranberry Salad

Salad.Dominion's picture
Ingredients
For cranberry layer
  Cold water 1⁄4 Cup (4 tbs) (Cranberry Layer:)
  Cranberry sauce 16 Ounce (1 Can, Whole Berry)
  Whole berry cranberry sauce 16 Ounce (1 Can)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Water 3⁄4 Cup (12 tbs) (Cold, Divided)
For chicken layer
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Water 3⁄4 Cup (12 tbs)
  Mayonnaise 1 Cup (16 tbs)
  Pineapple 9 Ounce, crushed and drained (1 Can)
  Salt 3⁄4 Teaspoon
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Canned crushed pineapple 9 Ounce, drained (1 Can)
  Chicken 2 Cup (32 tbs), cooked and diced
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Celery 1⁄2 Cup (8 tbs), finely chopped
  Lemon juice 1 Tablespoon
  Parsley 2 Tablespoon, fresh, finely chopped
  Diced cooked chicken 2 Cup (32 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped fresh parsley 2 Tablespoon
Directions

MAKING
1) In a double boiler over hot water, mix the gelatin in cold water, stir continuously and heat until dissolved.
2) Stir in the cranberry sauce, pineapple, walnuts and lemon juice, blend well.
3) In a lightly oiled 3-quart baking dish,pour the mixture and refrigerate until set.
4) In a double boiler over hot water, mix the gelatin in 1/4 cup cold water, stir continuously and heat until the gelatin is dissolved.
5) Blend in the mayonnaise, 1/2 cup cold water, lemon juice and salt.
6) Stir in the chicken, celery and parsley, mix well.
7) Pour the chicken mixture over the firm cranberry layer and refrigerate until set.

SERVING
8) Serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cranberry
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
4

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Layered Cranberry Salad Recipe