Raspberry-Cranberry Salad
A refreshing and tangy salad combining raspberry jello, cranberry sauce, sour cream, and crunchy nuts, perfect for holiday gatherings or as a cool side dish.
Ingredients
Instructions
- Mix raspberry jello, sugar, boiling water, and cranberry sauce and refrigerate until slightly jelled.
- Add sour cream, chopped celery, and chopped nuts to the jelled mixture and mix well.
- Refrigerate until the salad is firm before serving, using a 1 1/2-quart bowl.
Tips & Substitutions
For a twist, consider using strawberry or cherry jello instead of raspberry for a different flavor profile. If you're looking for a healthier option, substitute the sour cream with Greek yogurt, which adds a nice tang. Ensure the boiling water is truly boiling to fully dissolve the jello. Chopped walnuts or pecans work well as nut alternatives if desired.
Serving Suggestions
This Raspberry-Cranberry Salad makes a vibrant addition to any holiday table or summer barbecue. It pairs beautifully with savory dishes like glazed ham or roasted chicken. Consider serving it alongside other refreshing salads, such as Sharon'S Frozen Fruit Salad, for a delightful spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be served cold straight from the fridge, but if it becomes too firm, let it sit at room temperature for about 10 minutes before serving to soften slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry-Cranberry Salad contains roughly 587 calories, with 10g protein, 74g carbohydrates, and 31g fat. It is an excellent source of potassium (20% of the Daily Value), and a good source of protein and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad can be made a day in advance. Just allow it to set in the refrigerator overnight, which helps the flavors meld together beautifully. Just make sure to cover it well to prevent it from absorbing odors from other foods in the fridge.
What type of nuts work best in this recipe?
Chopped walnuts or pecans are great choices due to their flavor and texture. However, you can also use slivered almonds or even pumpkin seeds for a nut-free version. Just be mindful of any allergies when serving.
Can I use fresh cranberries instead of canned?
Fresh cranberries can be used, but you will need to cook them down with sugar and water to create a sauce-like consistency. This would add a bit more prep time, but it can enhance the freshness of the salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).