CRAN-RASPBERRY GELATIN SALAD
Just like Grandma's, this pretty gelatin salad has full berry flavor without being too tart. It's perfect for any holiday dinner. -Rosemary Burch, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in the cranberry sauce, pineapple and orange juice. Pour into a 6-cup ring mold coated with cooking spray., Cover and refrigerate until set, about 4 hours. Unmold onto a serving platter. If desired, garnish with sugared cranberries.
Nutrition Facts : Calories 155 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
FLUFFY CRAN-RASPBERRY SALAD
Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 6
Steps:
- Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
- Add dry pudding mix and cranberry juice; stir 2 min.
- Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
- Refrigerate 1 hour.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 22 g, Protein 0.7287 g
SALAD WITH CRAN-RASPBERRY DRESSING
I was given this recipe at a bridal shower our rural farming community held for me. It's become my all-time favorite salad. The color and tang the berries add to the lovely mix make it perfect for company or just my husband and me.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; set puree aside. , In a large saucepan, combine the sugar, cornstarch, celery seed, cinnamon and cloves. Stir in the cranberry juice, vinegar and reserved raspberry puree. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; cool. Cover and refrigerate., In a large salad bowl, combine the spinach, oranges, cranberries, onions, sunflower kernels, pecans and almonds. Drizzle with dressing; gently toss to coat. Refrigerate any leftover dressing.
Nutrition Facts : Calories 126 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein.
MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE
Steps:
- Heat the cranberry and orange juice in a small saucepan, over medium heat until it boils. Remove from heat and let cool.
- Strain cranberry mixture into a large bowl using a fine mesh strainer. Whisk in vinaigrette and sugar until well combined.
- Add salad mix and half the dressing into a large bowl and toss with tongs until lettuce is coated. Add tomatoes and cucumber slices and gently toss. Add more dressing if necessary. Transfer to serving platter and top with croutons.
CRANBERRY RASPBERRY SALAD
Make and share this Cranberry Raspberry Salad recipe from Food.com.
Provided by 55tbird
Categories Low Protein
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve jello in 2 cups boiling water.
- Add 1 can cranberry sauce.
- Stir until well blended.
- Add remaining ingredients in order given.
- Raspberries will thaw as they are stirred in hot jello.
CRANBERRY SALAD AND LA MAE'S NO-FAIL PIE CRUST
Steps:
- Prepare gelatin with 2 cups boiling water. Dissolve completely. Add cranberry sauce and ginger. In the refrigerator let gelatin reach a soft set (about 1 hour). Fold in grapes, nuts, celery, apples, and liquid from oranges. Spray mold with vegetable spray to prevent sticking. Place drained oranges in bottom of mold. Pour gelatin mixture over oranges and refrigerate until firm. Un-mold after firmly set. Serve with sauce on side. A layer of cream cheese may be added on top of the oranges. Mini marshmallows mixed in are a treat for the kiddies.
- Mix flour and salt in a bowl. Remove 1/3 cup of the mixture and set aside. Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside. Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste. Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much. Roll out dough, and then roll onto pin to transfer to pie tin. Fill with preferred pumpkin pie or other pie filling.
"CRANCRACK" CRANBERRY SALAD
This was my mothers recipe, and named by my son because it is so addictive. By replacing the Jell-O® with sugar-free Jello-O®, using no-sugar-added pineapple, and your choice of sugar substitute, this turns into a reduced-carb recipe. If you don't have a grinder, use a blender and water to grind the cranberries, then drain.
Provided by Luv2Cook
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 55m
Yield 9
Number Of Ingredients 6
Steps:
- Process cranberries and orange in a food processor until finely ground.
- Stir boiling water, sugar, and gelatin together in a bowl until gelatin and sugar dissolve. Add cranberry mixture and pineapple with juice; stir. Pour into a 8-inch square serving dish, cover the dish with plastic wrap, and refrigerate until set, about 45 minutes.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 53.5 g, Fat 0.1 g, Fiber 2.6 g, Protein 2.3 g, Sodium 87.7 mg, Sugar 49.3 g
CRANBERRY-PECAN SHRIMP SALAD
I had this recipe in my "to make file" since 2005. I finally made it today. I'm still trying to figure out why I waited so long to make this. Simply delicious. Hope you don't wait as long as I did to try this recipe. I used dried parsley, regular mayo and regular yogurt because that's all I had on hand; it was still delicious.
Provided by Catnip46
Categories Weeknight
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine shrimp, celery, cranberries, pecans, parsley, mayo, yogurt, lemon juice, salt and pepper in a large mixing bowl.
- Cover and chill at least 2 hours, stirring occasionally.
Nutrition Facts : Calories 165, Fat 14.9, SaturatedFat 1.6, Cholesterol 5.4, Sodium 295.6, Carbohydrate 7.6, Fiber 2.8, Sugar 3.1, Protein 2.3
CRANBERRY PECAN SALAD
Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.
Provided by STACY38
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
- In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
- In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g
CRANBERRY JELLO SALAD RECIPE
This Cranberry Jello Salad is delicious and festive looking! Raspberry jello, cranberry sauce, apples and pineapple make for a delicious and easy side dish to your Thanksgiving or Christmas dinner!
Provided by Janelle
Time 5h45m
Number Of Ingredients 5
Steps:
- Open can of pineapple and drain pineapple, reserving juice. Pour juice into a 4 cup liquid measuring dish.
- Remove 1 Tablespoon of the crushed pineapple and set aside for garnish {if desired}
- Add enough cold water to pineapple juice until it measure 3 cups; pour int a large saucepan.
- Bring juice to a boil then remove from heat immediately.
- Add gelatin. Whisk mixture at least 2 minutes until completely dissolved.
- Add cranberry sauce and stir. {Gelatin mixture should be thick}.
- Pour mixture into a large bowl. Refrigerate 15 - 30 minutes or until slightly thickened.
- Remove from fridge and stir in pineapple, apples and walnuts; stir gently.
- Pour into a medium serving bowl. & refrigerate for 4 hours or until completely firm.
- Top with reserved crushed pineapple just before serving.
- Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 114 calories, Carbohydrate 27.3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0.1 grams fat, Fiber 1.2 grams fiber, Protein 1.4 grams protein, SaturatedFat 0 grams saturated fat, Sodium 50 grams sodium, Sugar 24.5 grams sugar
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