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Festive Pineapple-Cranberry Salad

Posted Aug 26 2008 12:31pm

This is a recipe from Kraft. It calls for walnuts, which I am omitting for the dialysis diet. Remember that gelatin counts toward your fluid intake. This would be a nice addition to your holiday potlucks and Christmas dinner.

1 can (20 oz.) crushed pineapple, undrained

2 pkgs. (4-serving size) raspberry flavor gelatin

1 can (16 oz.) whole berry cranberry sauce

1 apple, chopped

Drain pineapple, reserving juice. Remove 1 tablespoon pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to a boil; remove from heat. Add dry gelatin mixes; stir 2 minutes. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened.

Stir in pineapple and apple. Refrigerate 4 hours or until firm. Garnish with reserved pineapple, sliced apple and some fresh mint leaves.

Makes 14 servings (1/2 cup each).

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