Cranberry Pineapple Salad


prep 0:15      


12 servings



6 oz. raspberry-flavored gelatin
1-3/4 cup boiling water
1 can (1 lb.) jellied cranberry sauce
1 can (8 oz.) crushed pineapple, undrained
3/4 cup orange juice
1 tbsp. lemon juice
1/2 cup chopped walnuts
Lettuce leaves
Mayonnaise or
salad dressing


In a bowl, dissolve gelatin in boiling water. Break up and stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Pour into an 11x7x2-inch dish. Chill until firm. Cut into squares; serve each on a lettuce leaf and top with a dollop of mayonnaise.

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