Found this recipe in a magazine and was anxious to try it. It works great as side dish, and for pot luck contribution.
Ingredients:
1 cucumber, peeled and finely diced
1 cup red onion, finely diced
1 can (15 oz) whole kernal corn, drained
1 cup cilantro leaves
1 tsp garlic, minced
1/2 cup olive oil
1/2 tsp ground cumin
1/2 ground cayenne pepper
1 & 1/2 tbl fresh lime juice
2 cans ( 15 oz ea) butter beans drained
2 tsp black pepper
salt to taste
Directions:
Combine all all, cover and chill until ready to serve.
MRT2
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Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Taffy Apple Salad
This reminded me of a waldorf salad, with a twist. It's really great tasting, and very easy.
Ingredients:
1 can (16 oz) pineapple chunks, diced, drained, & juice reserved
2 cups mini marshmallows
1/2 cup granulated sugar
1 tbl all purpose flour
1 tsp white vinegar
1 egg, well beaten
1 container (8 ox) frozen whipped topping-thawed
4 medium sized apples, peeled, diced
1 & 1/2 cup dry roasted peanuts, chopped fine
Directions:
1. Refrigerate marshamallows & pineapple, covered, overnight.
2. In small sauacepan, stir together reserved pineapple juice, sugar, flour, vinegar, and egg. Cover, and over medium low heat, stirring for about 5 minutes or until temperature reaches 160 degrees. Cool, then refridgerate covered in bowl overnight.
3. In large bowl, combine the 2 chilled mixtures with the whipped topping, apples, and 1 & 1/4 cups of the peanuts.
4. Sprinkle remaining 1/4 cup of the peanuts on top, and chill until ready to serve.
***10 servings
Ingredients:
1 can (16 oz) pineapple chunks, diced, drained, & juice reserved
2 cups mini marshmallows
1/2 cup granulated sugar
1 tbl all purpose flour
1 tsp white vinegar
1 egg, well beaten
1 container (8 ox) frozen whipped topping-thawed
4 medium sized apples, peeled, diced
1 & 1/2 cup dry roasted peanuts, chopped fine
Directions:
1. Refrigerate marshamallows & pineapple, covered, overnight.
2. In small sauacepan, stir together reserved pineapple juice, sugar, flour, vinegar, and egg. Cover, and over medium low heat, stirring for about 5 minutes or until temperature reaches 160 degrees. Cool, then refridgerate covered in bowl overnight.
3. In large bowl, combine the 2 chilled mixtures with the whipped topping, apples, and 1 & 1/4 cups of the peanuts.
4. Sprinkle remaining 1/4 cup of the peanuts on top, and chill until ready to serve.
***10 servings
Taco Cups
Excellent dish to serve by itself or to have as a side. Great for a party.
Ingredients:
4, 10 " flour tortillas
1 pound favorite meat-chicken, beef, turkey
1 carrot shredded
1 pkg (1 oz) taco seasoning mix
1 cup chopped lettuce
1/2 cup shredded cheddar cheese
2 plum tomatoes, seeded and chopped
Directions:
1. Preheat oven to 375 degrees
2. Cut 3 (4 & 1/4 inch) circles out of each tortilla.
3. Lightly Spray tortillas with non stick spray. Place each circle into a muffin pan to shape into a cup.
4. Bake 8-9 minutes until crisp. Cool...remove from muffin tin.
5. Meanwhile, cook meat and carrot with seasoning mix according to package directions.
6. Divide all ingredients among cups and serve. Garnish with sour cream and guacamole if desired.
***4 servings
Ingredients:
4, 10 " flour tortillas
1 pound favorite meat-chicken, beef, turkey
1 carrot shredded
1 pkg (1 oz) taco seasoning mix
1 cup chopped lettuce
1/2 cup shredded cheddar cheese
2 plum tomatoes, seeded and chopped
Directions:
1. Preheat oven to 375 degrees
2. Cut 3 (4 & 1/4 inch) circles out of each tortilla.
3. Lightly Spray tortillas with non stick spray. Place each circle into a muffin pan to shape into a cup.
4. Bake 8-9 minutes until crisp. Cool...remove from muffin tin.
5. Meanwhile, cook meat and carrot with seasoning mix according to package directions.
6. Divide all ingredients among cups and serve. Garnish with sour cream and guacamole if desired.
***4 servings
Strawberry Salad
This is a very light, healthy salad, that everyone will love.
Ingredients:
6 cups chopped romaine lettuce
3 cups sliced fresh strawberries
2 cups cubed fresh pineapple
1 banana, sliced
1/4 cup water
1/4 cup cream of coconut
2 tbl lemon juice
1 tbl yellow mustard
1/2 tsp ground ginger
1/4 cup sliced almonds, toasted
Directions:
1. In a very large bowl, toss together the romaine, strawberries, pineapple, and banana. If you make ahead, you can cover tightly and chill for up to 1 hour.
2. For dressing, in small bowl, whisk together the water, cream of coconut, lemon juice, mustard and ginger. To make ahead, mix together, cover and chill for up to 3 days.
3. To serve, toss romaine/fruit mixture with dressing to coat. Sprinkle with almonds.
***6-8 servings
Ingredients:
6 cups chopped romaine lettuce
3 cups sliced fresh strawberries
2 cups cubed fresh pineapple
1 banana, sliced
1/4 cup water
1/4 cup cream of coconut
2 tbl lemon juice
1 tbl yellow mustard
1/2 tsp ground ginger
1/4 cup sliced almonds, toasted
Directions:
1. In a very large bowl, toss together the romaine, strawberries, pineapple, and banana. If you make ahead, you can cover tightly and chill for up to 1 hour.
2. For dressing, in small bowl, whisk together the water, cream of coconut, lemon juice, mustard and ginger. To make ahead, mix together, cover and chill for up to 3 days.
3. To serve, toss romaine/fruit mixture with dressing to coat. Sprinkle with almonds.
***6-8 servings
Tomato Bread Salad
I absolutely love this salad. I can make a meal out of, but also a great companion to a thick steak.
Ingredients:
4 medium tomatoes, cut into 1 inch chunks
1/2 med red onion, cut into thin wedges
1 medium yellow sweet pepper (cut into 1 inch pieces-about 1/2 cup)
1/4 cup olive oil
1/4 cup red wine vinegar
1 tbl Dijon mustard
1/2 tsp Italian seasoning, crushed
8 ounces ciabatta or focaccia bread, cut into 1 inch pieces
1 tbl olive oil
1 cup small fresh basil leaves
Directions:
1. In a large serving bowl, combine tomatoes, red onion, and yellow pepper. In a screw top jar, combine the 1/4 cup olive oil, vinegar, mustard, Italian seasoning, 1/2 tsp salt, & 1/4 tsp black pepper. Cover and shake well to combine. Add to tomato mixture and stir to coat. Cover and refrigerate overnight (up to 24 hours).
2. Preheat oven to 400 degrees. In a baking pan, toss bread cubes with 1 tbl olive oil to coat. Bake about 10 minutes or until toasted, stirring once. Remove and cool on the baking pan. Add bread cubes and basil to tomato mixture and toss to coat. Can top with shaved cheese.
***6-8 servings
Ingredients:
4 medium tomatoes, cut into 1 inch chunks
1/2 med red onion, cut into thin wedges
1 medium yellow sweet pepper (cut into 1 inch pieces-about 1/2 cup)
1/4 cup olive oil
1/4 cup red wine vinegar
1 tbl Dijon mustard
1/2 tsp Italian seasoning, crushed
8 ounces ciabatta or focaccia bread, cut into 1 inch pieces
1 tbl olive oil
1 cup small fresh basil leaves
Directions:
1. In a large serving bowl, combine tomatoes, red onion, and yellow pepper. In a screw top jar, combine the 1/4 cup olive oil, vinegar, mustard, Italian seasoning, 1/2 tsp salt, & 1/4 tsp black pepper. Cover and shake well to combine. Add to tomato mixture and stir to coat. Cover and refrigerate overnight (up to 24 hours).
2. Preheat oven to 400 degrees. In a baking pan, toss bread cubes with 1 tbl olive oil to coat. Bake about 10 minutes or until toasted, stirring once. Remove and cool on the baking pan. Add bread cubes and basil to tomato mixture and toss to coat. Can top with shaved cheese.
***6-8 servings
Apple Marshmallow Salad
This very similar to a waldorf salad. This is great for a crowd.
Ingredients:
1 can (20 oz) crushed pineapple
1/2 cup sugar
1 tbl flour
1-2 tbl vinegar
1 egg beaten
1 carton (12 oz) frozen whipped topping, thawed
2 medium red apples, diced
2 medium green apples, diced
4 cups mini marshmallows
1 cup honey roasted peanuts
Directions:
1. Drain pineapple, reserving juice, and set pineapple aside.
2. In saucepan, combine the sugar, flour, vinegar, and the reserved juice until smooth.
Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat and stir
a small amount of hot mixture into egg, then return all to pan, stirring constantly. Bring
to a gentle boil, cook and stir for 2 minutes. Remove from heat and cool.
3. Fold in whipped topping. Fold in apples, marshmallows, and pineapple.
4. Cover and refrigerate for 1 hour. Just before serving, fold in peanuts.
Ingredients:
1 can (20 oz) crushed pineapple
1/2 cup sugar
1 tbl flour
1-2 tbl vinegar
1 egg beaten
1 carton (12 oz) frozen whipped topping, thawed
2 medium red apples, diced
2 medium green apples, diced
4 cups mini marshmallows
1 cup honey roasted peanuts
Directions:
1. Drain pineapple, reserving juice, and set pineapple aside.
2. In saucepan, combine the sugar, flour, vinegar, and the reserved juice until smooth.
Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat and stir
a small amount of hot mixture into egg, then return all to pan, stirring constantly. Bring
to a gentle boil, cook and stir for 2 minutes. Remove from heat and cool.
3. Fold in whipped topping. Fold in apples, marshmallows, and pineapple.
4. Cover and refrigerate for 1 hour. Just before serving, fold in peanuts.
Cold Cucumber Salad
This is really delicious on its own, but you can also use it as a topping for a salad (includes dressing).
Ingredients:
2 cucumbers
1 tsp kosher salt
1 tsp white vinegar
1/2 cup mayo
1/2 cup sour cream
1 tbl chopped fresh dill
fresh ground black pepper
Directions:
1. Peel and slice cucumbers, and put in bowl.
2. Sprinkle with salt and vinegar. cover and let stand for 30 minutes...then pour off excess liquid and drain in colander for about 30 minutes, to allow for complete drainage.
3. Add mayo, sour cream, dill and pepper and mix well. Cover and refrigerate until serving.
Ingredients:
2 cucumbers
1 tsp kosher salt
1 tsp white vinegar
1/2 cup mayo
1/2 cup sour cream
1 tbl chopped fresh dill
fresh ground black pepper
Directions:
1. Peel and slice cucumbers, and put in bowl.
2. Sprinkle with salt and vinegar. cover and let stand for 30 minutes...then pour off excess liquid and drain in colander for about 30 minutes, to allow for complete drainage.
3. Add mayo, sour cream, dill and pepper and mix well. Cover and refrigerate until serving.
BLT Salad
What a great twist on a favorite sandwich. Very popular, very easy!
Ingredients:
1 pound thick sliced bacon
2 large heads romaine lettuce, washed, dried, and cut into bite size pieces (about 16 cups)
3 large ripe tomatoes (about 1 & 1/2 pounds)
1 cup whipped salad dressing or mayo
1 tsp salt free seasoning mix
homemade croutons or store bought
Directions:
1. I like to make my own croutons (adds a taste of toast like from a BLT sandwich) by toasting medium sized cubes of regular or sourdough bread , in olive oil with a little garlic...then set aside
2. Cook bacon in large skilleet about 6 minutes, until crispy, then drain on paper towels. When cool, crumble.
3. Place half of the lettuce in a 14 to 16 cup salad or trifle bowl. Sprinkle half of the tomato pieces and half of the crumbled bacon over the lettuce. Spread half of the croutons over top. Press to compress all down a bit.
4. Spread half of the salad dressing over the top and sprinkle with half of the seasoning mix.
5. Repeat layering with remaining lettuce, tomato (reserve some for garnish), bacon and dressing. Sprinkle top with remaining seasoning, reserved tomato and rest of toasted crutons.
6. Cover and refrigerate for a least 2 hours.
**Makes approximately 8 servings
Ingredients:
1 pound thick sliced bacon
2 large heads romaine lettuce, washed, dried, and cut into bite size pieces (about 16 cups)
3 large ripe tomatoes (about 1 & 1/2 pounds)
1 cup whipped salad dressing or mayo
1 tsp salt free seasoning mix
homemade croutons or store bought
Directions:
1. I like to make my own croutons (adds a taste of toast like from a BLT sandwich) by toasting medium sized cubes of regular or sourdough bread , in olive oil with a little garlic...then set aside
2. Cook bacon in large skilleet about 6 minutes, until crispy, then drain on paper towels. When cool, crumble.
3. Place half of the lettuce in a 14 to 16 cup salad or trifle bowl. Sprinkle half of the tomato pieces and half of the crumbled bacon over the lettuce. Spread half of the croutons over top. Press to compress all down a bit.
4. Spread half of the salad dressing over the top and sprinkle with half of the seasoning mix.
5. Repeat layering with remaining lettuce, tomato (reserve some for garnish), bacon and dressing. Sprinkle top with remaining seasoning, reserved tomato and rest of toasted crutons.
6. Cover and refrigerate for a least 2 hours.
**Makes approximately 8 servings
Summer Italian Salad
Nice change of pace for a salad...very light and full of flavor.
Ingredients:
4 uncooked ears of corn, to make 2 cups
1/3 cup slivered red onion
1/2 cup finely chopped red sweet pepper
1/2 cup finely chopped green sweet pepper
1/4 cup shredded fresh basil
2 tbl balsamic vinegar
2 tbl extra virgin olive oil
1/4 tsp salt
1/8 tsp fresh ground black pepper
Directions:
1. Cut kernels off corn ears
2. In bowl, combine corn, onion, sweet peppers, and basil.
3. In small bowl, whisk together the vinegar, olive oil, salt & pepper.
4. Drizzle dressing over corn mixture & toss to combine. Cover and chill up to 2 hours before serving.
***6 servings
Ingredients:
4 uncooked ears of corn, to make 2 cups
1/3 cup slivered red onion
1/2 cup finely chopped red sweet pepper
1/2 cup finely chopped green sweet pepper
1/4 cup shredded fresh basil
2 tbl balsamic vinegar
2 tbl extra virgin olive oil
1/4 tsp salt
1/8 tsp fresh ground black pepper
Directions:
1. Cut kernels off corn ears
2. In bowl, combine corn, onion, sweet peppers, and basil.
3. In small bowl, whisk together the vinegar, olive oil, salt & pepper.
4. Drizzle dressing over corn mixture & toss to combine. Cover and chill up to 2 hours before serving.
***6 servings
5 Cup Salad
This very simple salad has been around a very long time. I remember my Mother making it when I was a kid....and it's still a favorite of mine (and alot of people).
Ingredients:
1cup sour cream
1 cup coconut
1 cup mini-marshmallows
1 cup crushed pineapple-drained
1 cup mandarin oranges-drained
Directions:
Easy...mix all ingredients together and chill thoroughly. When ready to serve, place generous scoop on a bed of lettuce leaves....serves 6
Ingredients:
1cup sour cream
1 cup coconut
1 cup mini-marshmallows
1 cup crushed pineapple-drained
1 cup mandarin oranges-drained
Directions:
Easy...mix all ingredients together and chill thoroughly. When ready to serve, place generous scoop on a bed of lettuce leaves....serves 6
Summer Salad
My sister in law made this for BBQs. I just loved it. It's a little time consuming , but not difficult.
Ingredients:
1 bunch cauliflower
1 bunch broccoli
1 medium red onion
1 8 ounce block cheddar cheese-grated
1 small jar of mayonaise
3/4 cup sugar
1 small pkg of real bacon pieces
Directions:
1. Finely chop the cauliflower, broccoli, pulling apart making very small pieces. Do not use the stalk.
2. Finely chop red onion. Add to broccoli and cauliflower.
3. In another bowl, mix together mayo, and sugar and refrigerate at least 1 hour prior to mixing with veggies, cheese.
4. About 1 hour prior to serving, mix vegetables, cheese, bacon pieces and mayo mixture together....refrigerate until ready to serve.
Ingredients:
1 bunch cauliflower
1 bunch broccoli
1 medium red onion
1 8 ounce block cheddar cheese-grated
1 small jar of mayonaise
3/4 cup sugar
1 small pkg of real bacon pieces
Directions:
1. Finely chop the cauliflower, broccoli, pulling apart making very small pieces. Do not use the stalk.
2. Finely chop red onion. Add to broccoli and cauliflower.
3. In another bowl, mix together mayo, and sugar and refrigerate at least 1 hour prior to mixing with veggies, cheese.
4. About 1 hour prior to serving, mix vegetables, cheese, bacon pieces and mayo mixture together....refrigerate until ready to serve.
Pecan Crusted Chicken and Mandarin Salad
This is so easy and impressive to make...just great for a light summer meal.
Ingredients:
1/2 cup finely chopped pecans
3/4 tsp salt
1/4 tsp pepper
1 pound skinless, boneless chicken breasts
1 (7 ounce) package of any lettuce mixture
1/2 cup thin sliced red onion
1 can (11 ounce) mandarin oranges...drained
1/2 cup of any citrus flavored salad dressing
Directions:
1. Preheat oven to 400 degrees. Coat baking or roasting pan with non stick spray.
2. Place pecans in shallow dish. Sprinkle salt & pepper over chicken.
3. Press both sides of chicken into pecans to coat...then transfer to pan.
4. Bake 25 minutes or until juices no longer run pink. Cool 5 minutes.
5. Carefully slice chicken diagonally.
6. In bowl combine salad mix, onion, and oranges...transfer to serving platter. Top with the chicken and drizzle with the dressing just before serving. 6 servings
Ingredients:
1/2 cup finely chopped pecans
3/4 tsp salt
1/4 tsp pepper
1 pound skinless, boneless chicken breasts
1 (7 ounce) package of any lettuce mixture
1/2 cup thin sliced red onion
1 can (11 ounce) mandarin oranges...drained
1/2 cup of any citrus flavored salad dressing
Directions:
1. Preheat oven to 400 degrees. Coat baking or roasting pan with non stick spray.
2. Place pecans in shallow dish. Sprinkle salt & pepper over chicken.
3. Press both sides of chicken into pecans to coat...then transfer to pan.
4. Bake 25 minutes or until juices no longer run pink. Cool 5 minutes.
5. Carefully slice chicken diagonally.
6. In bowl combine salad mix, onion, and oranges...transfer to serving platter. Top with the chicken and drizzle with the dressing just before serving. 6 servings
Chicken Salad
I had this chicken salad at a baby shower and fell in love with it. I had to have the recipe before I left. I'm sure you'll love it too.
Ingredients:
2 & 1/2 cup cubed cooked chicken
1 cup thin sliced celery
1 cup green grape halves
2 tbl minced fresh parsley
1/2 cup mayo
1 tbl lemon juice
1 tbl cider vinegar
1 & 1/2 tsp prepared mustard
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper
Directions:
1. In large bowl, combine chicken, celery, grapes and parsley.
2. In medium bowl, combine the rest of the ingredients, mix well. Pour over chicken mixture and too.
3. Chill for at least 1 hour...4 servings
Ingredients:
2 & 1/2 cup cubed cooked chicken
1 cup thin sliced celery
1 cup green grape halves
2 tbl minced fresh parsley
1/2 cup mayo
1 tbl lemon juice
1 tbl cider vinegar
1 & 1/2 tsp prepared mustard
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper
Directions:
1. In large bowl, combine chicken, celery, grapes and parsley.
2. In medium bowl, combine the rest of the ingredients, mix well. Pour over chicken mixture and too.
3. Chill for at least 1 hour...4 servings
Creamy French Salad Dressing
I don't usually have time to make homemade salad dressing, but there a few that just taste better to make yourself.
Ingredients:
1 cup mayonaise
2 tbl sugar
2 tbl cider vinegar
1 tbl milk
1 tsp paprika
1/2 tsp dry mustard
1/4 tsp salt
Directions:
Whisk everything together, cover & chill.
Ingredients:
1 cup mayonaise
2 tbl sugar
2 tbl cider vinegar
1 tbl milk
1 tsp paprika
1/2 tsp dry mustard
1/4 tsp salt
Directions:
Whisk everything together, cover & chill.
Rusty Pelican Honey Salad Dressing
I lived in Miami, FL for 18 years, and one of my favorite resturants was the Rusty Pelican on Key Biscayne. I don't think it is still there. But their food (and atmosphere) was fabulous and their house salad was great...everybody wanted to know how to make it. It was finally printed somewhere and my Mother saw it & gave me a copy. Hope you like it too.
Ingredients:
5 ounces of mayonaise
1/4 cup honey
2 Tbl chop onion
juice of 1/4 lime
1/4 cup vegetable oil
2 tbl prepared mustard
1/2 tsp chop parsley
1/4 tsp salt
Directions:
Blend all together and chill.
**At the Rusty Pelican, they added a small amount of chopped shrimp to their basic salad.
Ingredients:
5 ounces of mayonaise
1/4 cup honey
2 Tbl chop onion
juice of 1/4 lime
1/4 cup vegetable oil
2 tbl prepared mustard
1/2 tsp chop parsley
1/4 tsp salt
Directions:
Blend all together and chill.
**At the Rusty Pelican, they added a small amount of chopped shrimp to their basic salad.
Grandma Smith's Spring Salad
My Great-Grandma Smith used to make this jello salad every Easter. Everyone looked forward to it. It looks 'Springy' and it's very light and refreshing.
Ingredients:
2 pkgs lemon jello
1 large (8oz) block of cream cheese
2 cups hot water
1 can PET or Carnation milk chilled and whipped
1 large can crushed pineapple-drained
Directions:
1. Soften cream cheese
2.Mix jello, hot water, and cream cheese, & let jell slightly in refrigerator.
3.Whip canned milk until thick, add pineapple, blend with jello mixture, and pour into a 9 x 13 dish. Chill until set.
**My Grandmother always served this by placing a real nice crispy lettuce leaf on a salad plate, then a square of the jello on top, with a small dollop of sugar sweeted mayonaise, and a cherry on top.
Ingredients:
2 pkgs lemon jello
1 large (8oz) block of cream cheese
2 cups hot water
1 can PET or Carnation milk chilled and whipped
1 large can crushed pineapple-drained
Directions:
1. Soften cream cheese
2.Mix jello, hot water, and cream cheese, & let jell slightly in refrigerator.
3.Whip canned milk until thick, add pineapple, blend with jello mixture, and pour into a 9 x 13 dish. Chill until set.
**My Grandmother always served this by placing a real nice crispy lettuce leaf on a salad plate, then a square of the jello on top, with a small dollop of sugar sweeted mayonaise, and a cherry on top.
Holiday Cranberry Salad
While I origianlly got this recipe from my Grandmother, I have since tweaked it a bit to make it my own. It's in big demand on both Thanksgiving and Christmas. If it were up to my 16 year old daughter, I would be making it every week. I already know this will be one of the recipes she will be keeping for her file. It's very simple and can be made a couple days ahead of time. So enjoy:
Ingredients:
1 package of raspberry flavored gelatin
1 cup hot water
1 small can of mandarin oranges-drained
1/2 cup canned crushed pineapple-drained
1 can (16 oz) whole berry cranberry sauce
1 Granny Smith apple-peeled & chopped
1/4 chopped nuts (I prefer walnuts, but can use pecans)
1. Dissolve the raspberry gelatin in the hot water in large bowl. Stir in the cold water. Chill in the refrigerator until partially set (about 45 minutes)
2. Fold in mandarin oranges, pineapple, cranberry sauce, apple, & nuts.
3. Pour into serving dish or mold and chill until firm.
Suggestions for presentation:
On salad plate, make a bed of lettuce, cut a square of the cranberry salad. Make a mixture of mayonaise sweetened with sugar and place a teaspoon on the lettuce next to the salad.
Ingredients:
1 package of raspberry flavored gelatin
1 cup hot water
1 small can of mandarin oranges-drained
1/2 cup canned crushed pineapple-drained
1 can (16 oz) whole berry cranberry sauce
1 Granny Smith apple-peeled & chopped
1/4 chopped nuts (I prefer walnuts, but can use pecans)
1. Dissolve the raspberry gelatin in the hot water in large bowl. Stir in the cold water. Chill in the refrigerator until partially set (about 45 minutes)
2. Fold in mandarin oranges, pineapple, cranberry sauce, apple, & nuts.
3. Pour into serving dish or mold and chill until firm.
Suggestions for presentation:
On salad plate, make a bed of lettuce, cut a square of the cranberry salad. Make a mixture of mayonaise sweetened with sugar and place a teaspoon on the lettuce next to the salad.
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