LAYERED CRANBERRY GELATIN SALAD
Light and tangy, this gelatin is guaranteed to please. Kids go crazy for the marshmallow-cream cheese layer on top. -Irma Senner, Dixmont, Maine
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended. Transfer to an 8-in. square dish. Refrigerate until set., In another bowl, dissolve lemon gelatin in boiling water. Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple. Refrigerate until slightly thickened, about 2 hours., Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set.
Nutrition Facts : Calories 239 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 100mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
LAYERED CRANBERRY SALAD
An easy and colorful addition to your holiday table, our layered cranberry salad is made with cream cheese, cranberry sauce, crushed pineapple and whipped topping.
Provided by Deborah Harroun
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- In medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Stir in pineapple.
- Pour cranberry sauce into separate bowl; stir to break up any large chunks.
- In each of 8 glass dishes, spoon cranberry sauce to cover bottom of dish. Spoon cream cheese mixture evenly over cranberry sauce. Top with remaining cranberry sauce. Serve or refrigerate.
Nutrition Facts : ServingSize 1 Serving
CRANBERRY SALAD
Steps:
- Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.
- Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.
- Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.
- Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.
HARVEST SALAD
Make and share this Harvest Salad recipe from Food.com.
Provided by breezermom
Categories Greens
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Peel and seed the butternut squash; cut into 3/4 inch cubes.
- Toss together the squash, olive oil, honey, salt, and pepper in a large bowl. place in a single layer in a lightly greased aluminum foil lined jelly-roll pan.
- Bake 20 to 25 minutes or until the squash is tender and begins to brown, stirring once after 10 minutes. Remove from the oven, and let it cool in the pan for 10 minutes.
- Pulse the poppy-seed dressing and cranberries in a blender 3 to 4 times or until the cranberries are coarsely chopped.
- Toss together the squash, salad greens, feta cheese, pecans, and bacon on a large serving platter. Serve with the dressing mixture.
Nutrition Facts : Calories 383.1, Fat 25.1, SaturatedFat 6.7, Cholesterol 44.9, Sodium 963.7, Carbohydrate 36.7, Fiber 5.2, Sugar 14.8, Protein 8.4
LAYERED CRANBERRY SALAD
Scrumptious-tasting cooking contest winner! This recipe was submitted by Louise Dodd. I found this this recipe in Salads Food Writers' Favorites. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Low Cholesterol
Time 15m
Yield 25 serving(s)
Number Of Ingredients 14
Steps:
- Cranberry Layer: Combine gelatin and cold water in the top of a double boiler; over hot water, heat and stir until gelatin dissolves. Add cranberry.
- sauce, pineapple, walnuts and lemon juice. Mix well. Pour mixture into lightly oiled 3-quart baking dish. Refrigerate until firm.
- Chicken Layer: Combine gelatin and 1/4 cup cold water in the top of a double boiler; over hot water, heat and stir until gelatin dissolves. Blend in mayonnaise, remaining 1/2 cup cold water, lemon juice and salt. Add the chicken, celery and parsley. Stir to mix.
- Pour chicken mixture over the firm cranberry layer. Refrigerate until firm. To serve, cut into squares.
Nutrition Facts : Calories 112.9, Fat 5.5, SaturatedFat 0.8, Cholesterol 10.8, Sodium 156.8, Carbohydrate 11.6, Fiber 0.5, Sugar 9.2, Protein 5.3
LAYERED CRANBERRY HARVEST SALAD
When we first were married, I would make this salad during the holidays. 5 envelopes of Knox unflavored gelatine are needed, not 5 oz. Zaar will not take envelopes. Still love it. Cook time is chilling time.
Provided by adopt a greyhound
Categories For Large Groups
Time 2h30m
Yield 1 salad, 16 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved.
- Stir in ginger ale and cranberries. Turn into a 10 inch fluted tube pan. Chill until almost set.
- In a large bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved.
- With a wire whisk, blend in sour cream and sherbet.
- Let stand until mixture is slightly thickened, about 1 minute.
- Fold in the walnuts. Spoon onto almost set cranberry layer. Chill until firm.
- When ready to serve, put bundt pan into hot water and invert onto serving plate.
- Serve immediately or put back into the refrigerator until serving.
Nutrition Facts : Calories 290.5, Fat 16.7, SaturatedFat 6.6, Cholesterol 19, Sodium 52.9, Carbohydrate 26.9, Fiber 1.9, Sugar 21.8, Protein 10.8
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