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Orange Berry Salad Recipe
|Ranch salad dressing||1⁄2 Cup (8 tbs)|
|Orange juice||2 Tablespoon|
|Orange peel||1 Teaspoon, grated|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Canned mandarin orange segments||11 Ounce (1 Can)|
|Strawberry gelatin/Raspberry gelatin||6 Ounce (2 Package)|
|Canned berry cranberry sauce||16 Ounce (1 Can)|
|Walnut||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2745 Calories from Fat 1182
% Daily Value*
Total Fat 136 g208.9%
Saturated Fat 39.8 g199.1%
Trans Fat 0.4 g
Cholesterol 201.4 mg
Sodium 2153 mg89.7%
Total Carbohydrates 382 g127.2%
Dietary Fiber 10.4 g41.4%
Sugars 354.3 g
Protein 23 g46.7%
Vitamin A 54.4% Vitamin C 217.6%
Calcium 22.7% Iron 20.5%
*Based on a 2000 Calorie diet
Fold in whipped cream; cover and refrigerate.
Drain oranges, reserving juice.
Add water to juice to measure 3 cups; pour into large saucepan and bring to a boil.
Remove from heat.
Stir in gelatin until dissolved.
Cover and refrigerate until partially set.
Fold orange segments, cranberry sauce and walnuts into gelatin.
Pour into lightly oiled 6-cup ring mold.
Cover and refrigerate until firm; unmold.
Garnish with mint, fresh strawberries and raspberries.