Molded cranberry nut salad

Molded cranberry nut salad

Ingredients/Components

• sugar
• pkg - 1 oz
• chopped walnuts - 3/4 c
• envelope unflavored gelatin - 1 item
• 8 oz - 1 c
• mayonnaise - 3/4 c
• diced celery
• 16 oz - 4 c
• celery leaves - 1 item
• cold water, divided
• dry red wine or cranberry juice

How to make molded cranberry nut salad:

Soften unflavored gelatin in 1/2 cup water. Set aside. In a 3-quart saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat. Add lemon gelatin and softened unflavored gelatin. Stir until dissolved. Stir in remaining water. Chill until mixture is partially set. Fold in celery and walnuts. Pour into greased 8-cup mold. Cover and chill until set.

Meanwhile, combine sour cream and mayonnaise. Refrigerate until ready to serve.

To serve, unmold gelatin and top each serving with a dollop of dressing. Garnish with celery leaves. Yields 10 to 12 servings.

Note: I make this into a low calorie recipe by using sugar-free lemon jello, low calorie cranberry juice and about 1/3 to 1/2 cup of "Sprinkle" (sugar substitute), or by only using 1/2 cup sugar. If using "Sprinkle" put in after cooking cranberries and cranberry juice together. You can also use light sour cream and mayonnaise.

Recipe categories: Desserts, Salads, Gelatin.