By Chef #738454 on November 19, 2009
Photo by Chef #738454
Photo by Chef #738454
"This salad is my daughter and mother's favorite Thanksgiving recipe. I used to make it every year for the teachers at my children's school--they RAVED over it. After Thanksgiving, I like to have it as a snack over plain yogurt. It is absolutely to die for!"
Serving Size: 1 (76 g)
Servings Per Recipe: 19
"Very well enjoyed at all holiday parties by everyone! It's just a perfect flavor/color/taste combination."
"Well, I was skeptical when I came across this but wanted something different for Thanksgiving leftovers as my usual cooked cranberry sauce recipe was all eaten. This was delicious and the more it sat in the fridge, the tastier it got. It's now leftovers from Christmas time and I find myself making a second batch. Thanks for the recipe-it's a keeper."
"I brought this to two different Thanksgiving potlucks this year and it was a hit both times. Great recipe"
"Delicious concoction.....I increased the sugar slightly. Very good."
"I really owe this recipe a review. I've made it dozens and dozens of times over the last two years. It's easy, colorful, fresh, light, satisfying and addictive. Fabulously addictive. I recommend using fresh oranges and pineapple. 27* Chef #738454."
"I love this salad!! It has a terrific blend of fresh flavors and textures; it's very pretty; and it's delicious by itself or as a topping! I scaled the servings down to half of the original amount and got enough cranberry salad to fill a quart mason jar (which was easy to tuck into the fridge). Plus, I used fresh pineapple and chopped everything by hand. Perfect! I've been looking for a lower sugar alternative to cranberry sauce--this is definitely it! Thanks so much for a great recipe, Chef 738454!!"
"This tastes just like it sounds, nice and fresh. This isn't just for Thanksgiving...would be a nice side for pork as well. I had to add more sugar as my cranberries were really tart. We only had a tiny little food processor that just couldn't 'cut' it and ended up with finely chopped cranberries but still tastes great. We used those little Satsuma oranges which were perfect sized. Just sliced the slices in half. This morning it's still a little bit tart, but I think by the time dinner gets here it will have soaked up the tasty pineapple juice/sugar and be perfect."