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Apple-Pecan Salad Filling For Cranberry Molds

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Submitted by jilly

YIELD

16 servings

PREP

5 min

COOK

0 min

READY

60 min

Ingredients

2 473
CUPS ML APPLES
peeled and chopped *
1 5
TEASPOON ML LEMON JUICE
½ 118
CUP ML CELERY
thinly sliced
1 237
CUP ML PECANS
coarsely chopped
¼ 59
CUP ML MAYONNAISE
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML HEAVY WHIPPING CREAM
whipped

Directions

Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend.

Cover and refrigerate until about 1 hour before serving.

Fold in whipping cream. Return salad to refrigerator until ready to serve.

Makes sufficient salad to fill 2 6-cup cranberry molds, with enough left over to surround mold with salad.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 74 91% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 67mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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