Tuesday, August 25, 2015

BLUE RIBBON CRANBERRY SALAD

This is a great make-ahead recipe as it goes together quickly and needs to refrigerate overnight. Perfect for taking to work luncheons or for busy holiday meals.

3 cups fresh or frozen (unsweetened) cranberries, chopped coarsely
1 can (20-oz) crushed pineapple, drained
1 medium apple, peeled and chopped
2 cups miniature marshmallows
2/3 cup sugar
dash of salt
1/4 cup chopped walnuts or pecans, optional
2 cups whipping cream, whipped

In a mixing bowl, combine the cranberries, pineapple, apple, marshmallows, sugar, salt and nuts, if using; mix together well. Transfer to a bowl with a lid and refrigerate overnight.

Just before serving, fold in the whipped cream.

Yield: 10-12 servings

Picture: TOH through Bing

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