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. This recipe is a keeper.
In my family, Cranberry Salad is right at the top of the list as an accompaniment for 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. This one is a real winner.
Ingredients
- condensed milk - 1 can (14 oz, sweetened)
- lemon juice - 1/4 cup - fresh or bottled
- pineapple - 1 can (20 oz) crushed & drained
- cranberry sauce - 1 can (16 ox, whole berry)
- marshmallows - 2 cups, miniature
- chopped nuts - 1/2 cup (pecans are esp good)
- 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.
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