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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry-Pineapple Salad Recipe

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This recipe for Cranberry-Pineapple Salad is from The Lovaglio Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 can crushed pineapple, undrained
2 4oz pkgs Jello raspberry gelatin
1 can whole berry cranberry sauce
2/3 c chopped walnuts

Directions:
Directions:
Drain pineapple, reserving liquid
Remove 1 tblsp pineapple; set aside for garnish
Add enough water to the reserved liquid to measure 3 c; pour into large saucepan
Bring to boil; remove from heat
Add gelatin; stir at least 2 minutes
Add cranberry sauce; stir thickened gelatin.
Pour into large bowl; refrigerate 1-1/2 hours
Stir in remaining pineapple & walnuts
Stir gently; pour into medium bowl
Refrigerate 4 hours. Top with reserved pineapple just before serving.

Number Of Servings:
Number Of Servings:
14 1/2c svgs
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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