This is a recipe from the Holiday Freezer Cooking ebook. The candied fruits may be used to decorate the surface of the salad that is served from a container. A pretty design can be made with them on the white layer before freezing, or the salad can be cut and then decorated after it is on serving plates.
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| Recipes |
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| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Ingredients | ||||||
| Orange rind, grated |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Crushed pineapple, drained |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Lemon juice |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Canned WHOLE cranberry sauce |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
| Whipped topping |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Walnuts or pecans, chopped |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Celery, finely diced |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Candied fruits for garnish (optional) |
Assembly Directions:
Combine orange rind, pineapple, lemon juice, and cranberry sauce. Pour into an oiled 6-cup mold, serving container, or shallow freezer container. Serving container or freezer container does not need to be oiled. To oil a salad mold, spray lightly with cooking spray, or oil your hands with shortening or cooking oil and rub all over the inside surface if the mold. Spread the cranberry mixture evenly with a spoon or spatula. Combine whipped topping, nuts and celery. Spread over the cranberry mixture. When freezing in a mold, the white layer will be on the bottom. Serving from a container will put the white layer on top.
Freezing Directions:
Cover the salad with the container lid, plastic wrap, or slide it inside a 2-gallon freezer bag. Freeze on a level surface so the salad does not become lopsided.
To Serve:
Set the salad out at room temperature about 10 minutes before serving. Molded salads should be inverted onto chilled serving plates. If the salad does not come out of the mold easily, dip the mold in hot water for about ten seconds and then unmold. Salad frozen in serving container or freezer container can be sliced into squares and served onto chilled plates.
Lower Fat Alternatives:
Use low fat or fat free whipped topping. Reduce the amount of chopped nuts or omit them completely.
Storage Time:
Keep frozen (do not refrigerate), Freezer: 2-3 months
Nutritional Info:
Per Serving: 314 Calories; 15g Fat (41.7% calories from fat); 4g Protein; 44g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 33mg Sodium.
Exchanges: 1/2 Lean Meat; 1/2 Fruit; 3 Fat; 2-1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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