Cranberry Waldorf Salad
Recipe: #3701
December 26, 2011
Categories: Salads, Fruit Salad, Side Dishes, Fruit, Apple, Cranberry, Vegetables, Celery, New England, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, No-Cook, Quick Meals, Christmas, Entertaining, Fall/Autumn, Thanksgiving, Blender, Food Processor, Gluten-Free, Non-Dairy, Vegetarian more
"I found this fabulous salad on the Yankee Magazine website. It's such a fresh tasting salad! Prep time includes the time needed to marinate and drain cranberries"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (253.6 g)
- Calories 432.8
- Total Fat - 9 g
- Saturated Fat - 1 g
- Cholesterol - 3.3 mg
- Sodium - 113.4 mg
- Total Carbohydrate - 91.5 g
- Dietary Fiber - 4.6 g
- Sugars - 80.5 g
- Protein - 2.2 g
- Calcium - 24.6 mg
- Iron - 0.6 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash and pick over cranberries, then drain well. Place cranberries in food processor or blender and coarsely chop. Stir in sugar, cover and marinade in the refrigerator for at least 4 hours (I've even let mine marinate overnight). Next morning drain in sieve for 1 to 2 hours)
Step 2
When the cranberries have drained, core and chop apples. Combine the apples, celery, grapes and waltnuts. Stir in the cranberries and mayonaise. Chill for an hour or two and serve.
Tips & Variations
No special items needed.
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