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Apple-Pecan Salad
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Rating: 5/5 (2 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 239
% Daily Value**
Total Fat 18g
Saturated Fat 3g
Unsaturated Fat 7g
Cholesterol 5mg
Sodium 126mg
Total Carbohydrate 20g
Dietary Fiber 2g
Sugars 16g
Protein 2g
Vitamin A  1%Vitamin C  9%
Calcium  2%Iron  1%
Potassium  3%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apple-Pecan Salad

Collection: Summer Recipes

Recipe Tags: Salad Recipes

Date Added: July 03, 2017


1 Tablespoon Sugar
1/2 Cup Sour Cream
1 Tablespoon Lemon Juice fresh
1/2 Cup Mayonnaise
1 1/4 Cups Water boiling
1 1/4 Cups Pecans chopped
1 Package Gelatin lemon-flavored (3oz)
2 Cups Apples tart
1 Package Gelatin orange-flavored (8oz
3/4 Cup Apple Juice canned
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1. Dissolve lemon gelatin in 1-1/4 cups boiling water; cool slightly. Combine sour cream, mayonnaise, sugar, and lemon juice. Blend mixture into lemon gelatin. Chill until slightly thickened, about 1 hour - and fold in apples and pecans.

2. Meanwhile, dissolve orange gelatin in 1 cup boiling water. Add apple juice. Pour 2/3 cup of liquid into a 6-cup ring mold. Chill until set but not firm, about 30 minutes. Chill remaining orange gelatin mixture until slightly thickened.

3. Spoon lemon gelatin mixture over orange gelatin in mold and top with remaining orange gelatin. Chill until firm - at least 4 hours but overnight if possible to insure a very firm salad and one that will unmold easily.

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Dietary Notes:
This recipe is very low-sodium with 126.08mg per serving and low-cholesterol with 5mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Sulfites, Natural Sweeteners, Fructose Malabsorption, Pecan, Apple allergies.
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