Festive Cranberry-Pineapple Salad
PREP TIME: 4 Hours 20 Minutes
MAKES: 14 Servings
1 can (19 oz) DOLE® Crushed Pineapple, undrained (540 mL)
2 pkg. (4-serving size) or 1 pkg. (8-serving size) cherry or raspberry flavor gelatin
1 can (16 oz) whole berry cranberry sauce (500 mL)
1 medium apple, chopped
2/3 cup chopped walnuts (80 g)
Drain pineapple, reserve juice. Remove 1 tbsp. crushed pineapple; set aside for garnish. In medium saucepan combine reserved juice with water to make 3 cups (750 mL); heat to boiling. Add gelatin; stir at least 2 minutes until completely dissolved. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites)
Stir in remaining pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.
Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple and additional apple slices just before serving. Store leftover gelatin in refrigerator.