Cranberry Grape Walnut Salad
Recipe: #29979
July 17, 2018
Categories: Desserts, Salads, Fruit Salad, Walnut, Cranberry, Christmas, July 4th Labor Day, Potluck, Thanksgiving, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
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Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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