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Add a photoServings: 4
Ingredients
- 2 env. unflavored gelatin
- 2 c. water
- 2 c. cranberries, stemmed
- 1 c. sugar
- 1 (12 ounce.) can ginger ale
- 1 lg. hard ripe pears, peeled, quartered, cored, and diced (1 c.)
- 1 c. halved seeded green grapes
- 1/2 c. sliced celery
- 1/2 c. broken California walnuts
- Boston lettuce
- Sugared cranberries (directions follow)
Directions
- Sprinkle gelatin over 1/2 c. of the water in a c.; let stand while cooking cranberries.
- Combine cranberries, sugar, and remaining 1 1/2 c. water in a large saucepan; heat to boiling. Simmer 2 min, or possibly till cranberries start to pop; stir in gelatin mix till dissolved; remove from heat. Pour mix into a large bowl; stir in ginger ale.
- Place bowl in a pan of ice and water to speed setting. Chill, stirring several times, 2 hrs, or possibly till mix is syrupy thick. Mix in diced pear, grapes, celery, and walnuts. Spoon into a 2-qt tube mold. Refrigerateovernight in refrigerator till hard.
- When ready to serve, loosen salad around edge and unmold onto a serving dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 38 | 12% |
| Total Fat 4.5g | 6% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 241mg | 7% |
| Total Carbs 74.9g | 20% |
| Dietary Fiber 5.0g | 17% |
| Sugars 65.59g | 44% |
| Protein 2.1g | 3% |
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