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Have you made Apple-Pecan Salad Filling for Cranberry Molds?
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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 84
% Daily Value**
Total Fat 8g
12%
Saturated Fat 1g
2%
Unsaturated Fat 3g
Cholesterol 1mg
0%
Sodium 60mg
2%
Total Carbohydrate 3g
1%
Dietary Fiber 1g
4%
Sugars 2g
Protein 1g
Vitamin A  1%Vitamin C  2%
Calcium  1%Iron  1%
Potassium  2%Vitamin E  2%
** 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 Filling for Cranberry Molds

Recipe Tags: Salad Recipes

Date Added: June 11, 2009

Ingredients:

1/4 Teaspoon Salt to taste
1 Teaspoon Lemon Juice fresh
1/4 Cup Mayonnaise
1/2 Cup Heavy Cream whipped
2 Cups Apples peeled/chopped
1/2 Cup Celery thinly sliced
1 Cup Pecan coarsely chopped
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Directions:

1. Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend.

2. Cover and refrigerate until about 1 hour before serving. Fold in whipping cream. Return salad to refrigerator until time to serve.

3. Makes sufficient salad to fill 2 6-cup cranberry molds, with enough left over to surround mold with salad.

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Dietary Notes:
This recipe is very low-sodium with 59.5mg per serving and low-cholesterol with 1.44mg per serving

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