Cranberry Fruit Salad
Yield
4 servingsPrep
10 minCook
0 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
gelatin, unflavored
raspberry |
|
| 2 | cups |
water
boiling |
|
| 16 | ounces |
cranberry sauce
|
|
| 8 ¾ | ounces |
pineapple
crushed |
|
| ¾ | cup |
orange juice
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
gelatin, unflavored
raspberry |
|
| 473 | ml |
water
boiling |
|
| 462.4 | ml/g |
cranberry sauce
|
|
| 252.9 | ml/g |
pineapple
crushed |
|
| 177 | ml |
orange juice
|
|
| 15 | ml |
lemon juice
|
|
| 118 | ml |
walnuts
chopped |
|
Directions
Dissolve gelatin in boiling water.
Break up and stir in cranberry sauce, undrained pineapple, orange juice, lemon juice, and nuts.
Pour into a shallow caserole dish.
Chill until firm. Cut into squares and serve on lettuce leaves with salad dressing.
