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    You are in: Home / Recipes / Pink Salad Recipe
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    Pink Salad

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    5.0 1

    Rate it! | Read 1 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    WhatsCookinGoodLookin?!'s Note:

    This dish disappears quickly! It's nice because it can be made well ahead of time. The hard part is remembering to remove it from the freezer in time! This season, I'm going to try it with Tofutti cream cheese and a soy whipable topping I recently discovered. ***The 4-6 hours cooking time is time in the freezer! I found this in a recipe book titled, "Homemade for the Holidays."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook cranberries in water to cover in saucepan until skins pop; drain.
    2. 2
      Combine with cream cheese, mayo, pineapple, pecans, and 1/4 cup sugar; mix well.
    3. 3
      Whip cream with vanilla and 1/4 cup sugar in mixer bowl until soft peaks form. Fold into salad.
    4. 4
      Spoon into 9x13 inch pan. Freeze until firm.
    5. 5
      Let stand at room temperature for 30 minutes. Cut into squares to serve.

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    Ratings & Reviews:

    • on October 26, 2009

      55

      This is very good. I love anything cranberry, so the decision to make this was a no brainer. Quick, and easy. I will be making this for Thanksgiving this year. It was my first experience making my own whipping cream too. How simple is that? I froze the pan, and kept a little out for pictures and sample. The pan is going to my mother to bring to her friends for cards. I will let you know what the ladies had to say. Thaks for this recipe. *** UPDATED 10/26/09 - My mom and her friends said this was excellent, but would probably serve this as a "fluff" salad instead of freezing it. Plus, the cranberries should be given a chopping up before going into this. Some of the chunks were pretty big, and cranberries can be a little bitter. Thanks again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Pink Salad. Recipe by Lavender Lynn

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    By Lavender Lynn
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    Nutritional Facts for Pink Salad

    Serving Size: 1 (83 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 208.8
     
    Calories from Fat 150
    72%
    Total Fat 16.7 g
    25%
    Saturated Fat 7.4 g
    37%
    Cholesterol 38.6 mg
    12%
    Sodium 58.1 mg
    2%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 1.2 g
    4%
    Sugars 11.7 g
    46%
    Protein 2.2 g
    4%
    Detailed Nutrition Values About Nutrition Info

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