.
Festive Cranberry-Pineapple
Salad
- 1 (20-ounce) can Dole
Crushed Pineapple, undrained
2 (3.25-ounce each) packages or 1 (6-ounce) package Jell-O
Brand Raspberry Flavor Gelatin
1 (16-ounce) can whole berry cranberry sauce
1 medium Dole Apple, chopped
2/3 cup chopped Planters Walnuts
- Drain pineapple, reserving
liquid in 1-quart liquid measuring cup. Remove 1 tablespoon of
the crushed pineapple; set aside for garnish.
- Add enough cold water
to reserved liquid to measure 3 cups; pour into large saucepan.
Bring to boil; remove from heat. Add gelatin; stir at least 2
minutes until completely dissolved. Add cranberry sauce; stir
until well blended. (Note: Due to the presence of whole berries
in the cranberry sauce, the gelatin mixture will not be smooth.)
- Pour into large bowl.
Refrigerate 1 1/2 hours or until slightly thickened (consistency
of unbeaten egg whites.)
- Stir in remaining pineapple,
the apples and walnuts; stir gently until well blended. Pour
into medium serving bowl. Refrigerate 4 hours or until firm.
- Top with reserved crushed
pineapple just before serving. Store leftover gelatin in refrigerator.
Makes 14 servings.
Great Substitute:
Prepare as directed, using Jell-O Brand Cherry Flavor Gelatin.
Special Extra:
Garnish with apple slices just before serving.
Nutrition (per serving): Calories 160, Total
fat 3.5g, Saturated fat 0g, Cholesterol 0mg, Sodium 65mg,
Carbohydrate 33g, Dietary fiber 1g, Sugars 31g, Protein 2g, Vitamin
A 0%DV, Vitamin C 8%DV,
Calcium 0%DV, Iron 2%DV.
Recipe and photograph provided courtesy of Kraft Food,
Inc.
