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Recipe tags: Christmas, Fruit, No Cook, Potluck, Refrigerator, Thanksgiving

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Salads and salad dressings

Christmas Cranberry Salad

Recipe submitted by DaVita dietitian Joyce from Texas.

Portions: 18 servings   

Serving size:  1/2 cup per serving

Ingredients

• two 3-ounce packages raspberry gelatin
• one 8-ounce can crushed pineapple, drained (reserve liquid)
• 1 pound raw cranberries
• 1/2 cup pecans, chopped
• 1-1/2 cups celery, diced
• 1/2 teaspoon grated orange rind
• 1/4 cup sugar
• 8-ounce package miniature marshmallows
• 1 tablespoon vinegar

Preparation

1. Make gelatin according to package directions, using drained pineapple juice for part of the liquid. Refrigerate until partially set. (See helpful hints below.)
2. Chop or grind cranberries by hand or in a food processor.  Mix remaining ingredients with cranberries, then blend into partially set gelatin.  Pour into greased gelatin molds and refrigerate 3 to 4 hours until firm.

Nutrients per serving

• Calories: 165
• Protein:  3 g
• Carbohydrates:  35 g
• Fat:  2 g
• Cholesterol:  0 mg
• Sodium:  63 mg
• Potassium:  75 mg
• Phosphorus:  33 mg
• Calcium:  10 mg
• Fiber:  1.6 g

Renal and Renal Diabetic Food Choices

• 1 fruit, low potassium
• 1 high calorie
• 1/2 fat

Carbohydrate Choices

• 2

Helpful Hints

• Sugar-free gelatin may be substituted for regular gelatin. Carbohydrate will be reduced to 18 grams per serving and Carbohydrate Choices are reduced to one.
• For extra firmness, add 1 package unflavored dry gelatin to flavored dry gelatin before adding liquid in step #1 above.

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