Holiday Cranberry Walnut Salad Recipes

HOLIDAY CRANBERRY-WALNUT SALAD

Steps:

• In a small saucepan, combine cranberries and wine. Bring to a boil; cook for 4-5 minutes or until plumped. Set aside to cool. Drain cranberries, reserving liquid; set aside., Return reserved liquid to saucepan; add the onion, vinegar, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until onion is tender. Remove from the heat. Cool slightly; whisk in oil., In a large bowl, combine the spinach, bacon, walnuts, cheese and cranberries. Drizzle with onion mixture; toss to coat.

HOLIDAY CRANBERRY SALAD

Steps:

• In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)
• Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.

EASY CRANBERRY-WALNUT SALAD

Steps:

• Make the jello according to quick set method on package.
• Pour into a 13 by 9 inch pan.
• Add all other ingredients and mix well; cover and refrigerate until jello has set, or overnight.
• When ready to serve, stir again so that the solid mass breaks up. Yummy!

CRANBERRY, FETA AND WALNUT SALAD

Steps:

• Toss greens, cranberries, cheese and walnuts in large bowl.
• Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
• Gradually add oil, whisking constantly until well blended.
• Pour over salad; toss to coat.
• Serve immediately.

HOLIDAY CRANBERRY GELATIN SALAD

Steps:

• In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, combine cranberry sauce and remaining water; add gelatin mixture and lemon juice. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until firm, about 1 hour., In a large bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Stir in 1/2 cup whipped cream; fold in remaining whipped cream. Spread over gelatin mixture; sprinkle with pecans. Refrigerate for at least 2 hours.