thanksgiving day salad and dressing
This recipe came from a children's magazine, and was one of the recipes in the Head Start cookbook I helped compile for a fundraiser. It is one you can make with younger aspiring chefs with a little supervision. And it is very good!
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prep time
cook time
method
Stove Top
yield
10 serving(s)
Ingredients
- 2 cups water
- 6 ounces raspberry jello
- 20 ounces frozen sliced strawberries, thawed
- 16 ounces whole cranberry sauce
- 1/2 cup pecan pieces
- - lettuce leaves
- 3 ounces cream cheese, softened
- 1 cup sour cream
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
How To Make thanksgiving day salad and dressing
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Step 1Bring water to a boil in saucepan over high heat. Pour over jello in mixing bowl. Stir to dissolve. Add the strawberries and cranberry sauce, stirring to break up the sauce. Stir in the nuts. Pour into a pretty 2 quart ring mold. Refrigerate overnight. Before dinner, unmold onto a large platter. To help unmold the salad, run a knife around the edge of the mold. Dip the mold into warm water a few seconds, being careful to not get water on the salad. Place the serving platter over the top and turn over, holding both together. Surround with lettuce leaves. Refrigerate to prepare the dressing.
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Step 2Combine remaining ingredients in a bowl Beat with an electric mixer until well blended. Spoon into a serving bowl and cover with plastic wrap. Refrigerate until ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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