"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cranberry Salad Recipe

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This recipe for Cranberry Salad, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Bennett
Added: Saturday, June 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bag cranberries, frozen, ground or chopped
3/4 c. sugar, or equivalent sweetener
1/2 bag small marshmallows
1 16-oz. can pineapple tidbits, drained
1 c. broken pecans or walnuts
1 small bag coconut (or less)
1 small tub non-dairy whip (Light is good)
3-4 bananas, diced (Add right before serving.)

Directions:
Directions:
Mix all ingredients.
Chill in fridge.
Add bananas last.

Number Of Servings:
Number Of Servings:
Makes large bowl
Personal Notes:
Personal Notes:
Chopping the cranberries frozen keeps them from getting mushy, as does adding the bananas right before serving.

 

 

 

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