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 Knox unflavored gelatine; 2 Tbsp. sugar; 1 c. water; 1/2 c. mayonnaise; 1 orange or apple, peeled and diced or 1 (8 1/2 oz.) can pineapple tidbits; 1/4 tsp. salt; 1 tsp. grated lemon rind; 1 (1 lb.) can whole cranberry sauce; 2 Tbsp. lemon juice; 1/4 c. chopped walnuts

Servings: persons

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

1
Mix gelatine, sugar and salt thoroughly in small saucepan.
2
Add water and place over low heat, stirring constantly, until gelatine is dissolved.
3
Remove from heat and stir in mayonnaise, lemon juice and lemon rind.
4
Blend with a rotary beater.
5
Pour into a refrigerator tray.
6
Quick chill in freezer unit 10 to 15 minutes or until firm, 1-inch from edge, but soft in center.
7
Beat until fluffy.
8
Fold in remaining ingredients.

346

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 Knox unflavored gelatine, 2 Tbsp. sugar, 1 c. water, 1/2 c. mayonnaise, 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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