Karen’s Cranberry Salad
Karen’s Cranberry Salad

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, karen’s cranberry salad. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Karen’s Cranberry Salad is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Karen’s Cranberry Salad is something that I’ve loved my whole life. They’re nice and they look fantastic.

Transfer the mixture to a large bowl. Add the broccoli and stems, cranberries, almonds, sliced shallots, and tarragon. Add salt and pepper to taste. Great recipe for Karen's Cranberry Salad.

To begin with this particular recipe, we must prepare a few ingredients. You can have karen’s cranberry salad using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Karen’s Cranberry Salad:
  1. Take 1 large package raspberry or cranberry gelatin (sugar free is fine)
  2. Take 1 cup boiling water
  3. Get 1 can (14 oz.) whole berry cranberry sauce
  4. Make ready 2 cup Greek fat free plain yogurt
  5. Take 1 cup chopped pecans
  6. Take 2 stalks finely chopped celery (optional)

Cranberry or Cherry jello may be used instead of raspberry. You need to be sure the mixture is firm before serving or removing from the bundt pan or mold. If using a bundt pan, I use a bread knife to release around the outside and inside edges. Whisk together the vinegar, orange juice, mustard, shallot and garlic for the dressing.

Instructions to make Karen’s Cranberry Salad:
  1. Mix gelatin and water and dissolve
  2. With an electric hand mixer, slowly blend cranberry sauce into the gelatin, and then add the restof the ingredients
  3. Pour into a serving bowl and refrigerate until set (usually about 4 hours but may be made up to36 hours prior to serving.
    • This tastes a lot like yogurt or a cranberry pudding. Nutritional information per serving: Calories (Kcal): 249; Carbohydrates (g): 31; Fat (g): 10; Protein (g): 7; Sodium (mg): 81; Sugar (g): 26.

If using a bundt pan, I use a bread knife to release around the outside and inside edges. Whisk together the vinegar, orange juice, mustard, shallot and garlic for the dressing. Season to taste with salt and pepper. Pulse until the mixture is in a fine dice. Aunt Kathy always made her cranberry salad with an old-fashioned hand grinder - until one year she (or maybe Uncle Wayne, I'm not sure) decided to use a food processor.

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