CRANBERRY PECAN SALAD

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Cranberry Pecan Salad image

We harvest close to 500,000 pounds of pecans on our land here in West Texas. So, of course, I use pecans in many recipes. This tasty, colorful salad is great for holiday gatherings.-Janice Rogers, Odessa, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12-16 servings.

Number Of Ingredients 11

3 packages (3 ounces each) orange gelatin
3 cups boiling water
2-1/2 cups fresh or frozen cranberries
1-1/2 cups finely chopped celery
2 oranges, peeled, sectioned and diced
1 can (8 ounces) crushed pineapple, undrained
2 tablespoons grated orange zest
1 cup sugar
2 tablespoons lemon juice
Dash salt
3/4 cup chopped pecans

Steps:

  • In a bowl, dissolve gelatin in boiling water. Stir in cranberries, celery, oranges, pineapple with liquid, orange zest, sugar, lemon juice and salt. Chill until partially set. Stir in pecans. Pour into 8-cup mold. Chill until firm.

Nutrition Facts :

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