JELLIED CRANBERRY AND PINEAPPLE SALAD

Ingredients

Ingredient Weight Measure Issue
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS 6-5/8 lbs 3 qts
CRANBERRY SAUCE,JELLIED 7-1/3 lbs 3 qts
WATER,BOILING 8-1/3 lbs 1 gal
DESSERT POWDER,GELATIN,CHERRY 3-1/2 lbs 1 qts 3 cup
RESERVED LIQUID 6-1/4 lbs 3 qts
JUICE,LEMON 8-5/8 oz 1 cup
LEMON RIND,GRATED 3/8 oz 2 tbsp
NUTS,UNSALTED,CHOPPED,COARSELY 10-1/3 oz 2 cup
LETTUCE,LEAF,FRESH,HEAD 4 lbs 6-1/4 lbs

Method

1 Drain pineapple; reserve juice for use in Step 4 and pineapple for use in Step 6.
2 Using a wire whip, beat cranberry sauce at medium speed in mixer bowl until smooth. Set aside for use in Step 3.
3 Add gelatin to boiling water; stir until dissolved. Add cranberry sauce; mix well.
4 Add cold water and reserved juice, lemon juice, and rind; mix well.
5 Pour 1 gallon gelatin mixture into each pan; chill until slightly thickened.
6 Add 1 quart pineapple and 2/3 cup nuts to gelatin mixture in each pan; stir to distribute evenly.
7 Chill until firm. Cut 5 by 7.
8 Place 1 lettuce leaf on each serving dish; add gelatin square. Cover; refrigerate at 41 F. or lower until ready to serve.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
149 cal 33 g 2 g 2 g 0 mg 54 mg 23 mg

Portion

5-1/2 Ounces

Yield

100


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