Thanksgiving Day Salad and Dressing

Thanksgiving Day Salad And Dressing

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Megan Stewart


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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Stove Top


  • 2 c
  • 6 oz
    raspberry jello
  • 20 oz
    frozen sliced strawberries, thawed
  • 16 oz
    whole cranberry sauce
  • 1/2 c
    pecan pieces
  • ·
    lettuce leaves
  • 3 oz
    cream cheese, softened
  • 1 c
    sour cream
  • 1/3 c
  • 1 Tbsp
    fresh lemon juice

How to Make Thanksgiving Day Salad and Dressing


  1. Bring 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.
  2. Combine 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.

Printable Recipe Card

About Thanksgiving Day Salad and Dressing

Course/Dish: Gelatin Salads
Main Ingredient: Fruit
Regional Style: American

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