Pink Salad Recipe

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Pink Salad
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Ingredients
9
Count
Nutrition
214
Calories
Total time
260
Minutes
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Ingredients:

Directions:

  1. Cook cranberries in water to cover in saucepan until skins pop; drain.
  2. Combine with cream cheese, mayo, pineapple, pecans, and 1/4 cup sugar; mix well.
  3. Whip cream with vanilla and 1/4 cup sugar in mixer bowl until soft peaks form. Fold into salad.
  4. Spoon into 9x13 inch pan. Freeze until firm.
  5. Let stand at room temperature for 30 minutes. Cut into squares to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 213.79 Kcal (895 kJ)
Calories from fat 179.85 Kcal
% Daily Value*
Total Fat 19.98g 31%
Cholesterol 25.9mg 9%
Sodium 57.51mg 2%
Potassium 104.55mg 2%
Total Carbs 8.26g 3%
Sugars 5.6g 22%
Dietary Fiber 1.81g 7%
Protein 2.67g 5%
Vitamin C 1.4mg 2%
Iron 0.5mg 3%
Calcium 32.7mg 3%
Amount Per 100 g
Calories 402.03 Kcal (1683 kJ)
Calories from fat 338.21 Kcal
% Daily Value*
Total Fat 37.58g 31%
Cholesterol 48.7mg 9%
Sodium 108.15mg 2%
Potassium 196.61mg 2%
Total Carbs 15.54g 3%
Sugars 10.53g 22%
Dietary Fiber 3.39g 7%
Protein 5.03g 5%
Vitamin C 2.6mg 2%
Iron 0.9mg 3%
Calcium 61.5mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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