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    You are in: Home / Recipes / Layered Cranberry Salad Recipe
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    Layered Cranberry Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    internetnut's Note:

    Scrumptious-tasting cooking contest winner! This recipe was submitted by Louise Dodd. I found this this recipe in Salads Food Writers' Favorites. I have not tried this recipe, but I'm posting it for safe keeping.

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    Units: US | Metric

    Cranberry Layer

    Chicken Layer


    1. 1
      Cranberry Layer: Combine gelatin and cold water in the top of a double boiler; over hot water, heat and stir until gelatin dissolves. Add cranberry.
    2. 2
      sauce, pineapple, walnuts and lemon juice. Mix well. Pour mixture into lightly oiled 3-quart baking dish. Refrigerate until firm.
    3. 3
      Chicken Layer: Combine gelatin and 1/4 cup cold water in the top of a double boiler; over hot water, heat and stir until gelatin dissolves. Blend in mayonnaise, remaining 1/2 cup cold water, lemon juice and salt. Add the chicken, celery and parsley. Stir to mix.
    4. 4
      Pour chicken mixture over the firm cranberry layer. Refrigerate until firm. To serve, cut into squares.

    Ratings & Reviews:


    Nutritional Facts for Layered Cranberry Salad

    Serving Size: 1 (68 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 112.9
    Calories from Fat 49
    Total Fat 5.4 g
    Saturated Fat 0.8 g
    Cholesterol 10.8 mg
    Sodium 156.8 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 0.4 g
    Sugars 9.1 g
    Protein 5.2 g

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