More Great Recipes: Salad

LAYERED CRANBERRY APPLE SALAD


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 (3 oz.) pkg. strawberry
jello
1 (16 oz.) can whole cranberry
sauce
1/2 c. diced celery
1 1/4 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 c. salted cashew nuts,
chopped
1 c. boiling water
frosted cranberries
1 c. boiling water
1 apple
1 (3 oz.) pkg. lemon jello
1/4 c. lemon juice
1 apple, cored and diced
1 (3 oz.) pkg. lime jello
1 (8 oz.) can grapefruit


Dissolve strawberry jello in 1 cup boiling water. Stir


in cranberry sauce. Chill until partially set. Core and halve


apple. Reserve one half, rubbing cut surface with lemon juice.


Cut remaining half in slices; arrange slices around bottom of


an 8-cup mold. Fold celery into gelatin; spoon over apple


slices in mold. Chill until almost set. Meanwhile, dissolve


lemon jello in 1 1/4 cups boiling water. Stir in lemon juice.


Gradually add to softened cheese, beating smooth with electric


mixer. Chill until partially set. Stir in 1 diced apple and


nuts. Spoon over strawberry layer; chill almost firm.


Meanwhile, dissolve lime jello in 1 cup water. Drain grape-


fruit, reserving syrup; add water to syrup to make 3/4 cup.


Add to jello. Chill until partially set. Dice reserved apple


half. Fold apple and grapefruit into jello. Spoon over lemon


layer in mold. Chill until firm, 6 hours or overnight.


Garnish with frosted cranberries. Makes 12 servings.


Frosted Cranberries: Beat 1 egg white until frothy.


Coat fresh cranberries with egg white. Then toss berries, a


few at a time, in granulated sugar. Let dry in shallow pan at


room temperature.


Pairs Well With


Notes

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