1
can (8 ounces) crushed pineapple in syrup, undrained
1
medium stalk celery, chopped (1/2 cup), if desired
1/2
cup chopped walnuts, if desired
Salad greens, if desired
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Steps
1
Heat water and sugar to boiling in 2-quart saucepan, stirring occasionally; boil 1 minute. Stir in cranberries. Heat to boiling; boil 5 minutes, stirring occasionally. Stir in gelatin until dissolved. Stir in pineapple, celery and walnuts.
2
Pour into ungreased 6-cup mold, 8 individual molds or stemmed goblets. Cover and refrigerate at least 6 hours until firm. Unmold onto salad greens. Garnish with celery leaves and additional cranberries, if desired.
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Give this classic creation a contemporary flavor by adding one of these:
• 1 can (11 ounces) mandarin orange segments, drained
• 1 cup sliced fresh strawberries
• 1/2 cup white wine (add with the gelatin; decrease water to 1 1/2 cups)
• 1/2 cup pistachio nuts instead of the walnuts
• 1 kiwifruit, peeled and sliced
Embellish this shimmering salad by:
• Placing on colorful kale leaves.
• Filling center of gelatin ring with mixture of 1 tub (4 ounces) fruit-flavored whipped cream cheese and 1 cup whipped topping or cherries and fresh berries or try a mixture of 1 cup whipped cream, 1/2 cup lemon yogurt and 1/2 cup sour cream.
• Garnishing with candied cranberries and salad greens cut to resemble holly leaves.
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Nutrition Facts
Serving Size:1 Serving
Calories
170
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
60mg
Total Carbohydrate
43g
Dietary Fiber
2g
Protein
2g
% Daily Value*:
Iron
0%
0%
Exchanges:
3 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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