Creanberry Cream Salad

From The Country Innkeepers' Cookbook

Salads Recipes

Yield: 8 servings.

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

• 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

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

• 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

Soften the cream cheese and blend well with the other ingredients.

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