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Holiday Salad Recipe
|Chopped cranberries||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Canned crushed pineapple||20 Ounce|
|Gelatin||6 Ounce (Lemon Flavored)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Grated orange rind||2 Tablespoon|
Serving size: Complete recipe
Calories 2423 Calories from Fat 357
% Daily Value*
Total Fat 43 g65.5%
Saturated Fat 3.8 g19.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 486 mg20.3%
Total Carbohydrates 375 g125.1%
Dietary Fiber 27.1 g108.6%
Sugars 329.8 g
Protein 157 g314.1%
Vitamin A 36.6% Vitamin C 432.7%
Calcium 31.3% Iron 28.9%
*Based on a 2000 Calorie diet
Drain pineapple and pour juice into a measuring cup.
Add water to juice if necessary to make 1 cup.
Bring juice to a boil, add gelatin, and stir until dissolved.
Add sugar-coated cranberries and orange juice.
Let mixture cool down until it begins to thicken slightly.
When the mixture has thickened, fold in pineapple, celery, pecans, and orange rind.
Pour into a 6-cup mold.
Chill several hours or overnight, until firm.