Quick Cranberry Salad Recipes

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QUICK CRANBERRY GELATIN SALAD



Quick Cranberry Gelatin Salad image

Since this tangy salad keeps well, I make it a day ahead for my Christmas menu. It's also a great choice to take to a holiday potluck - even people who aren't fond of cranberries think it's yummy. I got the recipe from a friend at church who likes to cook and bake as much as I do. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 6

1 package (6 ounces) cherry gelatin
1-1/2 cups boiling water
1 can (20 ounces) crushed pineapple, undrained
1 can (14 ounces) whole-berry cranberry sauce
1-1/2 cups seedless red grapes, halved
1/4 cup chopped pecans

Steps:

  • In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.

Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

QUICK CRANBERRY SALAD



Quick Cranberry Salad image

Make and share this Quick Cranberry Salad recipe from Food.com.

Provided by Makrae

Categories     Pineapple

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1 (8 ounce) package orange Jell-O
1 can cranberry sauce
1 (8 ounce) can pineapple, crushed
1 (12 ounce) can 7-Up soda
1 cup water
1/2 cup walnuts (optional)

Steps:

  • Combine jello and cranberry sauce in saucepan.
  • Heat slowly and stir until jello is dissolved.
  • Remove from heat; add pineapple and nuts.
  • Add soda& water.
  • When foam has disappeared, pour into mold& chill until set.

FRESH CRANBERRY SALAD



Fresh Cranberry Salad image

This salad has a heavenly flavor with marshmallows, pineapple, bananas, and whipped cream. It's always a big hit at Christmas dinner!

Provided by Cathy

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 13h35m

Yield 6

Number Of Ingredients 6

1 pound cranberries
8 ounces miniature marshmallows
2 cups white sugar
1 (20 ounce) can crushed pineapple with juice
1 banana, sliced
1 cup unsweetened whipped cream

Steps:

  • In a food processor or blender, coarsely grind the cranberries. Place ground cranberries in a large bowl and stir in the marshmallows, sugar and pineapple. Let mixture stand overnight in the refrigerator. Just before serving, stir in the sliced banana and whipped cream.

Nutrition Facts : Calories 504.9 calories, Carbohydrate 127.4 g, Cholesterol 9.9 mg, Fat 2.3 g, Fiber 4.8 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 32.5 mg, Sugar 109 g

QUICK CRANBERRY CHICKEN SALAD SANDWICHES



Quick Cranberry Chicken Salad Sandwiches image

This tasty, filling chicken sandwich is a great way to use up leftover cranberry sauce. It will brighten your day. -Michaela Rosenthal, Woodland Hills, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

2 sandwich buns, split
2 teaspoons butter, softened
2 teaspoons cream cheese, softened
1 cup shredded cooked chicken
1/3 cup whole-berry cranberry sauce
3 tablespoons mayonnaise
2 green onions, chopped
1 teaspoon lemon juice
2 lettuce leaves

Steps:

  • Place buns cut side up on an ungreased baking sheet. Spread butter over bun bottoms. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Spread cream cheese on bun tops., In a small bowl, combine the chicken, cranberry sauce, mayonnaise, onions and lemon juice. Spread over bun bottoms. Top each with a lettuce leaf; replace tops.

Nutrition Facts : Calories 520 calories, Fat 20g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 697mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 2g fiber), Protein 29g protein.

CRANBERRY SALAD



Cranberry Salad image

This pretty-in-pink salad becomes light and mousse-like when refrigerated overnight. Delicious as a refreshing side for a potluck picnic or served with roasted ham or turkey during the holidays, this easy recipe can easily be doubled to serve a large crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 12h15m

Number Of Ingredients 9

3 cups fresh or thawed frozen cranberries (about 12 ounces)
1 orange, cut into 1-inch pieces (2 cups)
2 tablespoons packed fresh mint leaves
3/4 cup sugar
Coarse salt
2 cups heavy cream, plus more for serving
1 cup plain yogurt
1/2 cup pecans, toasted and coarsely chopped
Pomegranate seeds, for serving (optional)

Steps:

  • Combine cranberries, orange, mint, 1/2 cup sugar, and 1/4 teaspoon salt in a food processor. Pulse just until chopped but not watery, 12 to 15 times.
  • Whisk cream with remaining 1/4 cup sugar in a large bowl to stiff peaks. Add yogurt and continue whisking until stiff peaks form again. Gently fold in cranberry mixture and pecans, just until combined and no streaks of white remain.
  • Transfer to a 2-quart serving dish or individual serving dishes. Cover and refrigerate at least 12 hours and up to 1 day. Serve chilled, dolloped with whipped cream, and, if desired, sprinkled with pomegranate seeds.

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