Friday, March 6, 2009

Cranberry Congealed Salad

Prep: 45 min., Chill: 2 hrs.

Makes 6 servings
* 1 (3-ounce) package cherry-flavored gelatin
* 3/4 cup boiling water
* 1 (16-ounce) can whole-berry cranberry sauce
* 1 orange, sectioned, chopped, and drained
* 1/2 cup diced apple
* 1/2 cup chopped pecans
* Lettuce leaves
* 2 tablespoons sour cream
* 2 tablespoons mayonnaise

1. Stir together gelatin and 3/4 cup boiling water until gelatin dissolves. Stir in cranberry sauce until blended. Chill until the consistency of unbeaten egg white. Fold in orange, apple, and pecans.

2. Spoon mixture into 6 lightly greased 2/3-cup molds or custard cups; cover and chill until firm.

3. Unmold onto lettuce leaves. Stir together sour cream and mayonnaise; dollop over each salad.

Note: Salad may be prepared in a 5-cup mold.

source by:
Photo: Tina Cornett / Styling: Mary Lyn H. Jenkins
Recipes by: Southern Living


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