No-Cook Cranberry Salad

Name: No-Cook Cranberry Salad
Total time: 45 min
Yield: 8 servings
Ingredients: 2-3 orange; 1 20 oz. can pineapple chunks in water (not syrup); 3/4 cup sweetened whipped cream; 1/2 cup chopped walnuts; 2 16 oz. cans Whole Berry Cranberry Sauce

If you have around 45 minutes to spend in the kitchen, No-Cook Cranberry Salad might be a spectacular gluten free recipe to try. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 300 calories. For 97 cents per serving, you get a hor d'oeuvre that serves 8.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

301 kcal

Calories

3 g

Protein

6 g

Fat

62 g

Carbs

Ingredients

For 8 servings

Estimated cost~€2.60 · ~€0.35/serving

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Instructions

1
Set a large strainer or colander into a deep bowl.
2
Pour cranberries, pineapple and mandarin oranges (if using canned) into the strainer and drain for three to four hours, covered with plastic wrap and refrigerated.
3
Add chopped walnuts and orange segments (if using fresh), and gently mix to combine.
4
Transfer to a glass or crystal bowl to show off the pretty color of the salad.
5
Spoon or pipe whipped cream on top of the salad around the edges (if using)The salad will hold in the refrigerator, covered, for 2 days so you can make it ahead. Dont do the whipped cream garnish until serving time (if using).
6
Serve chilled or more towards room temperature if you prefer. Leftovers are great for breakfast the next day.