Cranberry Souffle Salad Recipe

Name: Cranberry Souffle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope unflavored gelatin; 2 Tbsp. sugar; 1/4 tsp. salt; 1 c. water; 1/2 c. mayonnaise; 2 Tbsp. lemon juice; 1 tsp. grated lemon rind; 1 (16 oz.) can whole cranberry sauce; 1 orange or apple, peeled and diced or 1 (8 oz.) can pineapple tidbits; 1/4 c. chopped nuts

Servings: persons

1 envelope unflavored gelatin
2 Tbsp. sugar
1/4 tsp. salt
1 c. water
1/2 c. mayonnaise
2 Tbsp. lemon juice
1 tsp. grated lemon rind
1 (16 oz.) can whole cranberry sauce
1 orange or apple, peeled and diced or 1 (8 oz.) can pineapple tidbits
1/4 c. chopped nuts

1
Mix gelatin, sugar and salt in small saucepan.
2
Add water. Place over low heat, stirring constantly until gelatin dissolves. Remove from heat and stir in mayonnaise, lemon juice and rind. Blend with a rotary beater.
3
Pour into a refrigerator tray.
4
Quick chill in freezer 10 to 15 minutes or until firm about 1-inch from edge but soft in center.
5
Beat until fluffy.
6
Fold in remaining ingredients.
7
Turn into 4-cup mold or individual molds.
8
Chill until firm.
9
Unmold on serving plate.
10
Garnish with salad greens and mayonnaise.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 envelope unflavored gelatin, 2 Tbsp. sugar, 1/4 tsp. salt, 1 c. water, and more.

Yes, Cranberry Souffle Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cranberry Souffle Salad

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