Apple-Pecan Salad Filling For Cranberry Molds
Yield
16 servingsPrep
5 minCook
0 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
apples
peeled and chopped |
*
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | cup |
celery
thinly sliced |
|
| 1 | cup |
pecans
coarsely chopped |
|
| ¼ | cup |
mayonnaise
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
apples
peeled and chopped |
*
|
| 5 | ml |
lemon juice
|
|
| 118 | ml |
celery
thinly sliced |
|
| 237 | ml |
pecans
coarsely chopped |
|
| 59 | ml |
mayonnaise
|
|
| 1.3 | ml |
salt
|
|
| 118 | 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.
