Cranberry pecan salad

Yield: 1 servings

Measure Ingredient
3 packs Orange-flavored gelatin
3 cups Boiling water
2½ cup Fresh or frozen cranberries,
\N \N Chopped
1½ cup Celery -- finely chopped
2 \N Oranges -- , diced
1 can Crushed pineapple --
\N \N Undrained
2 tablespoons Grated orange peel
1 cup Sugar
2 tablespoons Lemon juice
1 dash Salt
¾ cup Chopped pecans

In a bowl, dissolve gelatin in boiling water. Stir in cranberries, celery, oranges, Pineapple with liquid, orange peel, sugar, lemon juice and salt. Chill until partially set. Stir in pecans. Pour into 8-cup mold. Chill until firm. Yield: 12-16 servings.

Recipe By : Janice Rogers Taste of Home

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