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Cranberry congealed salad

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Ingredients/Components

chopped pecans - 1/2 c
pkg - 1 oz
sour cream - 2 Tbsp
boiling water - 3/4 c
lettuce leaves - 1 item
mayonnaise or salad dressing - 2 Tbsp
diced apple - 1/2 c
can whole berry cranberry sauce - 1 oz
orange, peeled, sectioned, chopped and drained - 1 item

How to make cranberry congealed salad:

Combine gelatin and boiling water; stir until gelatin dissolves. Add cranberry sauce, stirring until blended. Chill until the consistency of unbeaten egg white. Fold in orange, apple and pecans. Spoon mixture into 6 lightly oiled 2/3-cup molds or custard cups; cover and refrigerate molds until firm. Unmold onto lettuce leaves. Combine sour cream and mayonnaise; serve alongside salad, or top each with a dollop. Yields 6 servings.

Note: Cranberry Congealed Salad may be prepared in a 5-cup mold rather than individual molds.

Recipe categories: Desserts, Salads, Gelatin.

Rating:

3.8

Average rating: 3.8, total votes: 5

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