Thanksgiving Pecan Salad

By
admin
– May 13, 2011Posted in: Salads & Salad Dressings

Ingredients:

  • 1 can (15-1/4 oz) pineapple chunks
  • 2 pkgs (3 oz each) cherry gelatin
  • 1 can (16 oz) whole cranberry sauce
  • 1 cup cold water
  • 1 cup chopped celery
  • 1/2 cup chopped pecans

Method:

Drain pineapple, reserve syrup. Add enough water to syrup to make one cup liquid. Bring to a boil and dissolve gelatin in hot liquid. Add one cup cold water. Chill until thick but not set. Stir in cranberry sauce, pineapple, celery and chopped pecans. Pour into 2-quart mold. Chill until firm. Unmold.

About admin