Cranberry Grape Walnut Salad

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


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Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (308.9 g)
  • Calories 624.2
  • Total Fat - 34.5 g
  • Saturated Fat - 11 g
  • Cholesterol - 54.8 mg
  • Sodium - 19 mg
  • Total Carbohydrate - 80.2 g
  • Dietary Fiber - 9.9 g
  • Sugars - 53.9 g
  • Protein - 6.5 g
  • Calcium - 103.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0.1 mg

Step 1

With a food processor, coarsely pulse and chop the cranberries. Do not grind them too fine; leave in larger chunks (see photo).

Step 2

In a small bowl, mix together the cranberries and sugar and chill in the refrigerator overnight.

Step 3

Toast the walnuts either in microwave (2 minutes), or oven. Chop and set aside.

Step 4

Whip 2 cups whipping cream; add the powdered sugar and vanilla. The whipping cream should be really stiff.

Step 5

In a large bowl, add the cranberry mixture, walnuts, chopped grapes. Fold the thick whipping cream into the cranberry mixture. Gently toss; chill the salad until ready to serve.

Step 6

Leftovers can be frozen and served as a frozen salad later.

Tips & Variations


No special items needed.

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