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Rhode Island Cranberry Salad

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Ingredients
  Canned pineapple tidbits/Crushed pineapple 1 Pound
  Lemon jello packet/Red cherry + 0.25 cup lemon juice 3 Ounce
  Canned whole cranberry sauce 1 Pound
  Thinly diced celery 1⁄2 Cup (8 tbs)
  Broken walnuts/Slivered almonds 200 Gram
  Cream-style cottage cheese 8 Ounce (If Desired)
  Sour cream 8 Ounce
  Mayonnaise 1 Tablespoon
Directions

Drain pineapple juice into 1cup measure.
Add water, if necessary, to make 1 cup.
Heat to boiling and stir into gelatin in a mediumsize bowl; stir till dissolved.
Beat in cranberry sauce (and lemon juice if cherry gelatin has been used).
Chill for 45 minutes.
Stir in pineapple, celery & nuts (also cottage cheese, if used)
Chill until firm overnight is best.
Serve with sour cream to which mayonnaise has been added.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Interest: 
Gourmet

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4.27143
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3213 Calories from Fat 1798

% Daily Value*

Total Fat 202 g310.2%

Saturated Fat 44.2 g220.8%

Trans Fat 0.4 g

Cholesterol 164.9 mg55%

Sodium 1345.5 mg56.1%

Total Carbohydrates 306 g101.9%

Dietary Fiber 27.6 g110.5%

Sugars 96 g

Protein 66 g132.1%

Vitamin A 47.8% Vitamin C 9.6%

Calcium 58.4% Iron 46.3%

*Based on a 2000 Calorie diet

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Rhode Island Cranberry Salad Recipe