Mom’s Cranberry Salad


Serves: 5
Total Calories: 483

Ingredients

3 bananas, cubed
2 tablespoons lemon juice
1 can jellied cranberry sauce, cubed
1 (15-ounce) can crushed pineapple, drained
1 (8-ounce) carton frozen whipped topping, thawed
1/2 cup sugar
1 cup nuts, chopped
2 drops red food coloring (optional)

Directions:

Stir cubed bananas in lemon juice to keep from turning dark. Fold all ingredients together gently. Freeze in 9x13-inch pan.

Editor's Extra: Anytime I have drained pineapple juice, I put it in my orange juice carton for next morning’s breakfast drink.


Fun Fact: Native Americans used cranberries as medicine and for poultices to draw poison from arrow wounds. The juice was a natural dye for rugs, blankets and clothing. They also mixed mashed cranberries with deer meat to make pemmican, a convenience food that kept for long periods of time. Some say the cranberry gets its name from Dutch and German settlers who called it “crane berry” because its petals resembled the head of a crane. Others say the name came from colonists who saw cranes feeding on the red berries. Legend has it cranberries were served at the first Thanksgiving in 1621. The U.S. produces some 4.84 million barrels of cranberries in a given year. End to end, that’s about 1.75 million miles.

Nutritional Facts:

Serves: 5
Total Calories: 483
Calories from Fat: 202

This Mom’s Cranberry Salad recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.


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