Cranberry Congealed Salad

Gluten Free
Health score
2%
Cranberry Congealed Salad
45 min.
6
296kcal

Suggestions


Are you in search of the perfect side dish that combines nostalgia with a refreshing twist? Look no further than our delightful Cranberry Congealed Salad! This vibrant dish is not only gluten-free, but it also brings a burst of flavor and color to your dining table, making it the ideal accompaniment for any meal or celebration.

Imagine the sweet and tart taste of whole-berry cranberry sauce harmonizing beautifully with the crunch of fresh apples and pecans, all enveloped in a luscious cherry-flavored gelatin. This salad not only pleases the palate but also captivates the eye, presenting a stunning array of textures and colors. Whether you’re preparing a festive feast or a casual family dinner, this cranberry congealed salad is bound to impress your guests and spark conversations.

Quick to prepare in just 45 minutes and serving up to six people, it’s a practical choice for entertaining. Plus, the delightful creamy topping of sour cream and mayonnaise adds a rich finish that complements the fruity goodness beneath. Whether you enjoy it as a light starter, a side dish, or a refreshing snack throughout the day, this salad is a versatile addition to your culinary repertoire. Dive into this tasty treat and experience the joy it brings to any occasion!

Ingredients

  • 0.5 cup apples diced
  • ounce cherry-flavored gelatin 
  • servings lettuce leaves 
  • tablespoons mayonnaise 
  •  cranberry-orange relish drained chopped
  • 0.5 cup pecans chopped
  • tablespoons cup heavy whipping cream sour
  • 0.8 cup water boiling
  • 16 ounce whole-berry cranberry sauce canned

Equipment

    Directions

    1. Stir together gelatin and 3/4 cup boiling water until gelatin dissolves. Stir in cranberry sauce until blended. Chill until the consistency of unbeaten egg white. Fold in orange, apple, and pecans.
    2. Spoon mixture into 6 lightly greased 2/3-cup molds or custard cups; cover and chill until firm.
    3. Unmold onto lettuce leaves. Stir together sour cream and mayonnaise; dollop over each salad.
    4. Note: Salad may be prepared in a 5-cup mold.

    Nutrition Facts

    Calories296kcal
    Protein4.17%
    Fat31.84%
    Carbs63.99%

    Properties

    Glycemic Index
    22.42
    Glycemic Load
    1.3
    Inflammation Score
    -8
    Nutrition Score
    7.6513043037899%

    Flavonoids

    Cyanidin
    1.21mg
    Delphinidin
    0.68mg
    Pelargonidin
    0.02mg
    Catechin
    0.79mg
    Epigallocatechin
    0.54mg
    Epicatechin
    0.86mg
    Epigallocatechin 3-gallate
    0.23mg
    Hesperetin
    5.95mg
    Naringenin
    3.34mg
    Apigenin
    0.01mg
    Luteolin
    0.07mg
    Kaempferol
    0.05mg
    Myricetin
    2.07mg
    Quercetin
    2.33mg

    Nutrients percent of daily need

    Calories:295.91kcal
    14.8%
    Fat:10.96g
    16.87%
    Saturated Fat:1.52g
    9.52%
    Carbohydrates:49.58g
    16.53%
    Net Carbohydrates:46.86g
    17.04%
    Sugar:40.12g
    44.58%
    Cholesterol:4.32mg
    1.44%
    Sodium:109.01mg
    4.74%
    Alcohol:0g
    100%
    Alcohol %:0%
    100%
    Protein:3.23g
    6.47%
    Vitamin A:1896.5IU
    37.93%
    Manganese:0.54mg
    26.88%
    Vitamin C:17.31mg
    20.98%
    Fiber:2.72g
    10.87%
    Vitamin K:9.27µg
    8.83%
    Copper:0.16mg
    8.22%
    Vitamin B1:0.12mg
    7.85%
    Vitamin E:1.13mg
    7.52%
    Phosphorus:63.35mg
    6.34%
    Folate:19.64µg
    4.91%
    Magnesium:19.35mg
    4.84%
    Potassium:162.56mg
    4.64%
    Iron:0.82mg
    4.56%
    Vitamin B2:0.08mg
    4.5%
    Vitamin B6:0.07mg
    3.66%
    Zinc:0.53mg
    3.51%
    Calcium:32.35mg
    3.24%
    Selenium:2.11µg
    3.01%
    Vitamin B3:0.35mg
    1.77%
    Vitamin B5:0.16mg
    1.63%
    Source:My Recipes