Cranberry Salad Recipe
This Cranberry Salad is pretty in pink! Cranberries are king in this fluffy, fruit-filled salad. It’s a colorful companion to any meal with the perfect balance of sweet and tart.
Servings 10 Servings
- 3 Cups Frozen Cranberries Thawed and Chopped
- 1 20 Ounce Can Crushed Pineapple, Drained
- 2 Cups Miniature Marshmallows
- 1 Apple Chopped
- 2/3 Cup Sugar
- 1/8 Teaspoon Salt
- 4 Ounces Cream Cheese at Room Temperature
- 1/4 Cup Sugar
- 1 Teaspoon Vanilla
- 2 Cups Heavy Whipping Cream
- 1 Cup Walnuts Chopped
Make the Salad: Mix the first 6 ingredients in a mixing bowl; Refrigerate overnight.
Make the Dressing: In a small mixing bowl, beat the cream cheese, sugar and vanilla until light and fluffy. Set aside.
In a deep mixing bowl, beat the heavy whipping cream until firm peaks form. Gently fold the cream cheese mixture into the whipped cream until combined.
Assemble: Fold the whipped cream mixture and walnuts into the chilled cranberry mixture. Serve.
Calories: 677kcal | Carbohydrates: 60g | Protein: 6g | Fat: 48g | Saturated Fat: 23g | Cholesterol: 129mg | Sodium: 154mg | Potassium: 246mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1465IU | Vitamin C: 8.7mg | Calcium: 95mg | Iron: 0.8mg