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Festive Cranberry - Pineapple Salad

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"Sweet, tangy, refreshing and remarkably easy."
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5 h 14 m servings 89 cals
Original recipe yields 14 servings (14 (1/2 cup) servings)

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  1. Drain pineapple, reserving all of the liquid in a 1-quart liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)
  2. Stir in remaining pineapple, apple, and walnuts; stir gently until well blended. Pour into medium serving bowl.
  3. Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.

Nutrition Facts

Per Serving: 89 calories; 0 g fat; 23.2 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 15 mg sodium. Full nutrition


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