Serves: 8
Total Calories: 234
In a medium bowl, stir together gelatin and boiling water until gelatin dissolves. Blend in cranberry juice, lemon juice and sugar, stirring until sugar dissolves. Refrigerate until syrupy fold in cabbage, carrots, cranberries and nuts. Pour into a 6-cup mold cover and chill 3 to 4 hours or until firm. Unmold and serve with Honey Lime Dressing.
This Molded Cranberry-Vegetable Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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