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No-Cook Cranberry Salad

 
One serving costs about $0.97

$0.97 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free salad
spoonacular Score:27%

Spoonacular Score: 27%

 

No-Cook Cranberry Salad might be just the side dish you are searching for. This recipe makes 8 servings with 291 calories, 2g of protein, and 6g of fat each. For 97 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have walnuts, berry cranberry sauce, whipped cream, and a few other ingredients on hand, you can make it. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. Try No-cook Cranberry Salsa, No Cook Cranberry Orange Relish, and Cook the Book: Pumpkin Walnut Cranberry Quickbread for similar recipes.

Ingredients

Servings:
2
2  orange
orange
20 oz
20 oz canned pineapple chunks
canned pineapple chunks
0.75 cups
0.75 cups sweetened whipped cream
sweetened whipped cream
0.5 cups
0.5 cups walnuts
walnuts
32 oz
32 oz canned whole berry cranberry sauce
canned whole berry cranberry sauce
2  orange
2
orange
20 oz canned pineapple chunks
20 oz
canned pineapple chunks
0.75 cups sweetened whipped cream
0.75 cups
sweetened whipped cream
0.5 cups walnuts
0.5 cups
walnuts
32 oz canned whole berry cranberry sauce
32 oz
canned whole berry cranberry sauce

Equipment

plastic wrap
plastic wrap
colander
colander
sieve
sieve
bowl
bowl
plastic wrap
plastic wrap
colander
colander
sieve
sieve
bowl
bowl


Instructions

  1. 1) Set a large strainer or colander into a deep bowl. Pour cranberries, pineapple and mandarin oranges (if using canned) into the strainer and drain for three to four hours, covered with plastic wrap and refrigerated.
  2. 2) Add chopped walnuts and orange segments (if using fresh), and gently mix to combine.
  3. 3) Transfer to a glass or crystal bowl to show off the pretty color of the salad.
  4. 4) Spoon or pipe whipped cream on top of the salad around the edges (if using)
  5. The salad will hold in the refrigerator, covered, for 2 days so you can make it ahead. Dont do the whipped cream garnish until serving time (if using). Serve chilled or more towards room temperature if you prefer. Leftovers are great for breakfast the next day.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.97
Ingredient
2 orange
20 ounces canned pineapple chunks
¾ cups sweetened whipped cream
½ cups walnuts
32 ounces canned whole berry cranberry sauce
Price
$0.58
$1.62
$0.61
$1.40
$3.56
$7.78

Tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Disclaimer

Nutritional Information

Quickview
291 Calories
2g Protein
6g Total Fat
60g Carbs
3% Health Score
Limit These
Calories
291
15%

Fat
6g
10%

  Saturated Fat
1g
8%

Carbohydrates
60g
20%

  Sugar
56g
63%

Cholesterol
4mg
1%

Sodium
34mg
1%

Get Enough Of These
Protein
2g
4%

Vitamin C
26mg
32%

Manganese
0.33mg
16%

Fiber
3g
13%

Copper
0.23mg
11%

Vitamin B1
0.14mg
10%

Magnesium
29mg
7%

Vitamin E
1mg
7%

Vitamin B6
0.13mg
7%

Potassium
217mg
6%

Folate
21µg
5%

Phosphorus
46mg
5%

Calcium
41mg
4%

Vitamin A
196IU
4%

Vitamin B2
0.07mg
4%

Iron
0.7mg
4%

Zinc
0.4mg
3%

Vitamin B3
0.49mg
2%

Vitamin K
2µg
2%

Selenium
1µg
2%

Vitamin B5
0.14mg
1%

covered percent of daily need

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