Cranberry Salad
3 ounces strawberry Jell-O mix
1 cup boiling water
1/2 cup white sugar
12 ounces fresh cranberries
1 cup chopped celery
1/2 cup chopped walnuts
16 ounces crushed pineapple
Chop cranberries, celery, and walnuts lightly in a food processor. Mix Jell-O, water, and sugar. Combine cranberry mixture, Jell-O mixture, and pineapple (with juice) and mix thoroughly. Pour into mold and refrigerate to set. Serve on leaf of lettuce with a dollop of mayonnaise.
---------------------
Sugar-Free Cranberry Salad
2 cups fresh or frozen cranberries
1 cup water
1 cup (or 24 packets) Equal®
1 four-serving size cranberry or cherry sugar-free gelatin
1 cup boiling water
1 cup diced celery
1 can (7 1/4 ounces) crushed pineapple in juice, undrained
1/2 cup chopped walnuts
Bring cranberries and water to a boil. Remove from heat when cranberries have popped open. Stir in Equal®. Set aside to cool.
Dissolve gelatin in 1 cup boiling water. Add cranberry sauce; mix thoroughly. Add celery, pineapple with juice and walnuts. Pour into a mold or bowl. Refrigerate several hours or overnight until firm.
Makes 8 servings
|