This Month's Recipe
- Archives -
CRANBERRY WALDORF SALAD
10/01/2009
3 oz. packages of cranberry or black raspberry gelatin
2 cups boiling water
1 7 oz. jar marshmallow crème
1 cup nut (walnuts or pecans), chopped
1 cup celery, chopped
1 cup grapes, seeded and halved
2 large tart apples, chopped
1 16 oz. can whole cranberry sauce or 12 oz. freshly cooked cranberries
1 cup cold water
2 cups boiling water
1 7 oz. jar marshmallow crème
1 cup nut (walnuts or pecans), chopped
1 cup celery, chopped
1 cup grapes, seeded and halved
2 large tart apples, chopped
1 16 oz. can whole cranberry sauce or 12 oz. freshly cooked cranberries
1 cup cold water
Empty the gelatin into a large mixing bowl. Add boiling water and stir until gelatin is dissolved. Add marshmallow crème and stir until it is dissolved. Add the nuts, celery, grapes, apples, and cranberries and stir until well blended. Add the cold water and stir. Pour mixture in a 9” x 13” x 2” baking plan and let cool down. When cool, refrigerate until the gelatin sets.
This is a double recipe and should serve between 12 and 15. I always make the
double recipe since we use it both as a salad as well as dessert.
Bon Appetit!
...Stella
P.S. If you try this or any of my recipes, please let me know you like them.
I can be reached at Stellal@hughes.net.
