 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
When the season is right, Washington has cranberries galore, and we have always enjoyed finding new ways to use them. This is a light and easy salad to make - one that my family has been fond of for many years. Ingredients:
1 package (3 ounces) strawberry gelatin |
1 cup boiling water |
1 can (14 ounces) jellied cranberry sauce |
3 cups cubed cooked chicken |
1 cup diagonally sliced celery |
1 jar (2 ounces) chopped pimiento, drained |
1 tablespoon grated lemon peel |
3/4 cup mayonnaise |
salt and pepper to taste |
lettuce leaves |
Directions:
1. Dissolve gelatin in water. In a saucepan, soften cranberry sauce over low heat. Add to gelatin mixture. Stir well. Pour into a greased 3-cup ring mold. Chill until firm, about 4 hours.
2. In a large bowl, combine chicken, celery, pimiento, lemon juice and rind with mayonnaise. Season with salt and pepper if desired. Chill until ready to serve. Unmold cranberry salad onto a lettuce-lined platter. Fill center with chicken salad. Serve immediately. Yield: 6 servings.
|
|