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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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 Ingredients:
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 peel |
1 cup sugar |
2 tablespoons lemon juice |
dash salt |
3/4 cup chopped pecans |
Directions:
1. In a bowl, dissolve gelatin in boiling water. Stir in cranberries, celery, oranges, pineapple with liquid, orange peel, sugar, lemon juice and salt. Chill until partially set. Stir in pecans. Pour into 8-cup mold. Chill until firm. Yield: 12-16 servings.
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