3 Different Cranberry Waldorf Salads

[Baking_Bud]

Cranberry Waldorf Salad

4 cups chopped apples
1 cup seedless grapes -- halved
1 cup sliced celery
2/3 cup slivered almonds -- or broken pecans, toasted
1/2 cup raisins -- or snipped pitted dates
leaf lettuce
2/3 cup cranberry sauce
1/4 cup light mayonnaise
1/4 cup light sour cream
1/4 cup milk
2 teaspoons lemon juice
1/4 teaspoon celery seed

In a medium mixing bowl, combine apples, grapes, celery, almonds, and raisins. Divide fruit mixture among lettuce lined salad plates.

DRESSING: In a small mixing bowl, combine cranberry sauce, mayonnaise, sour cream, milk, lemon juice, and celery seed. Drizzle dressing over fruit mixture.

[Baking_Bud]

CRANBERRY SALAD

FIRST LAYER
1 pkg. strawberry gelatin
1 (11 oz.) can or 1 c. frozen cranberry relish
1 c. hot water
Dash salt

SECOND LAYER
1 (14 oz.) can crushed pineapple
2 c. miniature marshmallows
1 (3 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise or salad dressing
Dash salt
1 1/4 c. boiling water
1/2 c. heavy cream, whipped
1 pkg. lemon gelatin

First Layer: Dissolve strawberry gelatin in hot water. Add
cranberry relish and salt. Pour into 6 1/2 cup ring mold. Chill until firm.

Second Layer: Meanwhile drain pineapple, reserving syrup. Dissolve lemon gelatin in boiling water. Add marshmallows and stir until melted. Add reserved syrup, chill until partially set. Blend cream cheese, mayonnaise and salt. Add to marshmallow mixture. Stir in pineapple (if mixture is too thin, chill until it will mound slightly when spooned). Fold in whipped cream. Pour over first layer; chill until firm. Unmold on curly endive. Fill center with tiny lettuce leaves. Pass bowl of mayonnaise. Serves 10-12.

[Baking_Bud]

CRANBERRY SALAD

1lb. cranberries
1 lg. can crushed pineapple
Broken nutmeats
2 pkg. raspberry Jello
3 c. water
1 3/4 c. sugar
2 pkg. cream cheese

Directions: Grind or chop cranberries. Mix with sugar and let stand until sugar dissolves. Mix Jello with water. Drain pineapple, saving the juice. Add pineapple, cranberries and nutmeats. Put into 9 x 13 dish or mold. Refrigerate until firm.

TOPPING: Thin Philadelphia cream cheese with pineapple juice until about the consistency of whipped cream. Spread over top. Keep in refrigerator until ready to serve.