Cranberry waldorf salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Cranberry sauce, jellied |
| 2 | packs | Gelatin, unflavored |
| ½ | cup | Cold water |
| 1 | cup | Ginger ale |
| 2 | tablespoons | Lemon juice |
| ½ | cup | Apple; unpeeled, diced |
| ½ | cup | Celery; diced |
| ¼ | cup | Walnuts; chopped |
| Lettuce; for garnish | ||
| Mayonnaise | ||
Directions
In a medium mixing bowl, break up cranberry sauce with a fork. Set aside.
In a small saucepan, sprinkle gelatin over water; let stand one minute. Cook over low heat until gelatin is completely dissolved, stirring frequently. Add to cranberry sauce. Cool slightly. Add ginger ale and lemon juice.
Chill until mixture begins to thicken but is not set. Stir in apple, celery and walnuts. Spoon into 6 individual molds or a 1-quart mold and chill until set. Unmold and serve on lettuce leaves and with mayonnaise.
from: The Daily Herald, 11/1/94 Submitted By JEANNE GEAKE On 11-02-94