Рецепт Creamy Cranberry Salad
If you follow me on Instagram, you know that last week I got together with some blogging friends for an early Thanksgiving feast. It was so much fun! One of the dishes I brought was this Creamy Cranberry Salad. I had never made it before, but man was it delicious! A perfect blend of sweet and tart, creamy and crunchy.
I brought home the leftovers, but I wasn’t sure if my boys would eat it because they do not like cranberries. They surprised me and loved it!
I tweaked a recipe I got from a friend several years ago. I used the apples because I had to travel with it, but my family told me that next time I need to use bananas instead. Either way, this creamy salad is sure to be a hit! It is a beautiful color, and it has such an amazing blend of flavors and textures. It just might become a regular at our Thanksgiving dinner table!
Check out this beautiful spread. . .
Come back on Friday where I will be sharing the links to each and every recipe. Trust me, you do not want to miss them! It was a fabulous meal and I loved every bite!
Creamy Cranberry Salad
- 2 cups fresh cranberries, very finely chopped in a food processor or blender
- 3 cups mini marshmallows
- 3/4 cup sugar
- 1 20 oz can crushed pineapple, well drained
- 1 cup purple grapes, halved
- 1 cup cream, whipped till stiff peaks form
- 2 bananas, diced (or 2 apples, diced)
Combine chopped cranberries, marshmallows, and sugar in a bowl. Cover and refrigerate overnight. Add remaining ingredients except bananas. Can be served immediately or chilled for a few hours. Add bananas right before serving so they don’t brown.