Creamy Cranberry Salad
One of my piano students shared this recipe with me many years ago. She told me it's the perfect salad for the holidays, and she was right.
INGREDIENTS
- 3 cups fresh or frozen cranberries, thawed and coarsely chopped
- 1 can (20 ounces) unsweetened crushed pineapple, drained
- 2 cups miniature marshmallows
- 1 medium apple, chopped
- 2/3 cup sugar
- 1/8 teaspoon salt
- 2 cups heavy whipping cream
- 1/4 cup chopped walnuts
SERVINGS | 14 |
CATEGORY | Low Sodium |
METHOD | Chill |
PREP | 15 min. |
TOTAL | 15 min. |
DIRECTIONS
In a large bowl, combine the cranberries, pineapple, marshmallows, apple, sugar and salt. Cover and refrigerate overnight.
Just before serving, in a large mixing bowl, beat cream until stiff peaks form. Fold cream and walnuts into the cranberry mixture. Yield: 14 servings.
NUTRITIONAL INFO
Nutrition Facts: 2/3 cup equals 229 calories, 14 g
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