Directions:
- Line a 9-in. x 5-in. loaf pan with foil; set aside. Place the cranberry sauce, orange juice and peel in a food processor; cover and process until blended. Transfer to prepared pan.
- In a small bowl, beat cream and sugar until it begins to thicken. Stir in mayonnaise. Spread over cranberry mixture: sprinkle with pecans. Cover and freeze for 4 hours or until firm. May be frozen for up to 1 month.
- To use frozen salad: Using foil, lift salad out of pan. Cut into pieces. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.72 Kcal (409 kJ) | ||
| Calories from fat | 75.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 13% | |
|---|---|---|---|
| Cholesterol | 10.64mg | 4% | |
| Sodium | 35.58mg | 1% | |
| Potassium | 52.05mg | 1% | |
| Total Carbs | 5.93g | 2% | |
| Sugars | 4.47g | 18% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 0.95g | 2% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 320.39 Kcal (1341 kJ) | ||
| Calories from fat | 246.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.43g | 13% | |
|---|---|---|---|
| Cholesterol | 34.87mg | 4% | |
| Sodium | 116.65mg | 1% | |
| Potassium | 170.66mg | 1% | |
| Total Carbs | 19.43g | 2% | |
| Sugars | 14.65g | 18% | |
| Dietary Fiber | 2.65g | 3% | |
| Protein | 3.12g | 2% | |
| Vitamin C | 11.4mg | 6% | |
| Iron | 0.7mg | 1% | |
| Calcium | 38.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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