Cherry Cranberry Waldorf Mini Salad Cups Recipes

Steps:

• For dressing, whisk together first 4 ingredients. In a large bowl, toss apples with lemon juice. Add celery, cranberries and almonds; toss with dressing. Gently stir in cherries., Refrigerate, covered, 1 hour before serving.

Steps:

• Combine cranberries and sugar; let stand 30 minutes. Add next 5 ingredients and mix well. Gently fold in whipped cream; chill.

Steps:

• Mix mayonnaise, lemon peel, and fresh lemon juice in medium bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes.
• Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise and toss to coat. (Can be prepared up to 8 hours ahead. Cover and refrigerate.)
• Fold watercress and pecans into salad. Arrange 2 radicchio leaves on each plate. Spoon salad into center of radicchio leaves and serve.

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans and walnuts on a rimmed baking sheet and bake until lightly toasted, about 6 minutes. Cool completely and roughly chop.
• Stir together the sour cream, chives, mayonnaise, honey, lemon juice, 1/2 teaspoon salt and pepper to taste in a large bowl. Add the celery, apples, grapes, cranberries and nuts and toss to combine; season with salt and pepper to taste. Serve immediately.

Steps:

• Drain canned fruit and add 1/2 cup of the juice to the 1 1/2 cup water, making a total of 2 cups liquid. Bring water, juice from fruit, and sugar to a boil, then add washed cranberries. Bring to a boil again, then lower heat and simmer for 15 minutes.
• Remove from heat and stir in jello, pie filling, and fruit(s), with chopped walnuts or pecans if desired.
• Allow mixture to cool for 1/2 hr, then pour into glass bowl. Cover and Refrigerate over night.

Steps:

• 1. In a medium-sized bowl mix together the mayo, sour cream, and honey for the dressing. Refrigerate until ready to use.
• 2. In a very large bowl, mix together the grapes, walnuts, celery, and cranberries.
• 3. Mix in the peeled and diced apples, lemon zest, and orange zest.
• 4. Mix in mini-marshmallows.
• 5. Pour dressing mixture over apple mixture.
• 6. Mix thoroughly until all ingredients are coated. Cover and refrigerate until ready to serve. Mix again right before serving.

Steps:

• Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into small saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.
• Stir in pineapple, cranberry sauce, nuts and celery. Spoon into 24 paper-lined muffin cups.
• Refrigerate 2-1/2 hours or until firm. Remove salads from liners before serving.

Steps:

• In a large bowl, combine gelatin and sugar. Add water; stir until gelatin and sugar are dissolved. Stir in pineapple, cranberries, apples, celery and walnuts. Pour into a 2-qt. serving bowl; cover and refrigerate for 3-4 hours until set.