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Recipe : Entry # 5648
Recipe Title
Salad in the Pink
Recipe Theme
-- Select a Coop --
20 ounces crushed pineapple
2 3-ounce boxes strawberry gelatin
1 16-ounce can cranberry sauce
1 teaspoon grated lemon peel
3 tablespoons lemon juice
1/4 teaspoon ground nutmeg
2 cups sour cream
1/2 cup chopped pecans
Drain pineapple and reserve juice. Combine reserved juice, 1 cup water and gelatin in a saucepan. Heat to boiling, stirring to dissolve gelatin. Remove from heat. Stir cranberry sauce, lemon peel, lemon juice and nutmeg into gelatin mixture. Chill until slightly thickened. Fold in sour cream, pecans and pineapple. Pour into a 2-quart mold or a 9x13 pan. Chill until firm.