 | | Thanksgiving Day Salad |
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2 c. water
1 (6 oz.) pkg. raspberry flavored gelatin
2 (10 oz.) pkgs. frozen, sliced strawberries, thawed
1 (16 oz.) can whole cranberry sauce
1/2 c. pecan pieces
Lettuce leaves
YOU'LL NEED:
Medium size saucepan
Measuring cups
Large mixing bowl
Mixing spoon
Can opener
2 quart ring mold
Serving platter
Sharp knife |
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| Instructions |
| Bring water to a boil in a saucepan over high heat. Pour over the gelatin in the mixing bowl. Stir to dissolve the gelatin. Add the strawberries and cranberry sauce, stirring to break up the sauce. Stir in the nuts. Pour into a pretty 2 quart ring mold. Refrigerate overnight. Before Thanksgiving dinner, unmold the salad on a large platter (to help unmold the salad, run a knife around the edge of the mold; dip the mold into warm water for a few seconds, being careful not to get water on the salad. Place serving platter over the top and turn over, holding both together.) Surround with lettuce leaves. Refrigerate and prepare the topping.
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