Cranberry Salad is a beautiful side dish. It’s made the day ahead and chilled, so it cuts down on the work load on meal day.
In my family, Cranberry Salad is right at the top of the list as a side dish with Turkey during the holidays. Most southern families have some kind of cold salad to go with the big Thanksgiving or Christmas meal. Some of these side dishes are . . . well . . . let’s just say interesting.
Cranberry Salad is a real winner. It’s an easy holiday side dish, looks pretty and tastes great.
Ingredients
- condensed milk - 1 can, 14 oz
- lemon juice - 1/4 cup (fresh or bottled)
- pineapple - 1 can, 20 oz, crushed and drained
- cranberry sauce - 1 can, 16 oz, whole
- marshmallows - 2 cups, miniature
- chopped nuts - 1/2 cup (pecans are best)
- CoolWhip - 1 pkg, 8 oz, thawed
Instructions
- In a large mixing bowl, stir together the milk and lemon juice.
- Add pineapple, cranberry sauce, marshmallows, and pecans. You can also put in a drop or two of red food coloring to give it a brighter festive color especially for Christmas.
- Fold in the Cool Whip.
- Pour in a 9 x 13 pan and put in the refrigerator overnight. It firms up when chilled.
- The salad can be cut in squares and served or dipped out with a spoon.
(No Ratings Yet)
Loading...
Leave a Reply