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Recipe
Molded Cranberry Nut Salad Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3492g | |
| Calories 4391 | |
| Calories from Fat 1865 | 42% |
| Total Fat 212.77g | 266% |
| Saturated Fat 48.12g | 192% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 1392mg | 58% |
| Potassium 2962mg | 85% |
| Total Carbs 583.04g | 155% |
| Dietary Fiber 89.1g | 297% |
| Sugars 418.47g | 279% |
| Protein 22.58g | 36% |
Ingredients Convert Measures
- 1 env. unflavored gelatin
- 1 1/2 c. cool water, divided
- 4 c. (16 ounce.) fresh or possibly frzn cranberries
- 1 1/2 c. sugar
- 1 1/2 c. diced celery
- 1 1/2 c. dry red wine or possibly cranberry juice
- 1 (6 ounce.) pkg. lemon flavored gelatin
- 3/4 c. minced walnuts
- 3/4 c. mayonnaise
- 1 c. (8 ounce.) lowfat sour cream
Directions
- Soften unflavored gelatin in 1/2 c. water; set aside. In 3 qt saucepan, combine cranberries, sugar and wine or possibly cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 min, stirring frequently. Remove from heat. Add in lemon gelatin and softened unflavored gelatin; stir till dissolved. Stir in remaining water. Refrigeratetill mix is partially set, mix in celery and walnuts. Pour into greased 8 c. mold.
- Cover and chill. Combine lowfat sour cream and mayonnaise; chill till ready to serve. To serve, unmold gelatin and top each serving with dollop of dressing. Garnish with celery leaves. Serves 10-12.
