Apple-pecan Salad Filling For Cranberry Molds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Christmas, Desserts, Salads | 16 | Servings | |
INGREDIENTS
| 2 | c | Apples, peeled/chopped |
| 1 | t | Lemon juice |
| 1/2 | c | Celery, thinly sliced |
| 1 | c | Pecans, coarsely chopped |
| 1/4 | c | Mayonnaise |
| 1/4 | t | Salt |
| 1/2 | c | Heavy cream, whipped |
INSTRUCTIONS
Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend. Cover and refrigerate until about 1 hour before serving. Fold in whipping cream. Return salad to refrigerator until time to serve. 2. Makes sufficient salad to fill 2 6-cup cranberry molds, with enough left over to surround mold with salad. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 52
Total Fat: 6.1g
Cholesterol: <1mg
Sodium: 65.4mg
Potassium: 38.3mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: <1g