Return to Content

Creanberry Cream Salad

Creanberry Cream Salad
0 votes, 0.00 avg. rating (0% score)
by

Yield: 8 servings.

Very New England and very good for you. Has everything a salad should have -- including lots of eye-appeal.

Ingredients:

  • 1 1-pound can whole cranberry sauce
  • 2 teaspoons fresh lemon juice
  • 1 cup sour cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla
  • 3/4 cup chopped walnuts

Instructions:

Line ice-cube trays with transparent wrap. Stir lemon juice into the whole cranberry sauce and pour into the ice-cube trays. Combine the sour cream with the sugar; vanilla and nuts and spoon over the cranberry layer Freeze, re-move from the trays, and wrap for freezer. To serve, slice into eight portions and place on crisp lettuce. Fruit Salad Dressing is good with this.

Fruit Salad Dressing

Ingredients:

  • 1 8-ounce package cream cheese
  • 1-1/2 cups orange juice
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1 teaspoon paprika
  • 2 teaspoons celery seed

Instructions:

Soften the cream cheese and blend well with the other ingredients.
Updated Monday, July 23rd, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2