DOLE MINI SALAD RECIPES

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FESTIVE CRANBERRY PINEAPPLE SALAD - RECIPES - DOLE SUNSHINE

1 can (20 oz) DOLE® Crushed Pineapple
1 pkg (8-serving size) cherry or raspberry flavor gelatin
1 pkg. (19 oz.) jellied cranberry sauce
1 DOLE® Apple, chopped
2/3 cup chopped walnuts

Steps:

  • Drain pineapple, reserve juice. Remove 1 tbsp. crushed pineapple; set aside for garnish. In medium saucepan combine reserved juice with water to make 3 cups; heat to boiling. Add gelatin: stir at least 2 minutes until completely dissolved. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
  • Stir in remaining pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.
  • Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple and additional apple slices just before serving. Store leftover gelatin in refrigerator

Nutrition Facts : Calories 160

CRANBERRY PINEAPPLE MINIS - RECIPES - DOLE SUNSHINE

1 can (20 oz.) DOLE® Crushed Pineapple, undrained
2 pkg. (3 oz. each) raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup chopped walnuts
1 DOLE Apple, chopped

Steps:

  • Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into sauce pan. Bring to boil.
  • Pour over gelatin mixes in large bowl; stir 2 minutes until completely dissolved. Stir in pineapple, cranberry sauce, walnuts and apple.
  • Spoon into 24 paper-lined 2-1/2 inch muffin cups.
  • Refrigerate 2-1/2 hours or until firm. Remove liners and garnish with additional crushed pineapple and fresh mint, if desired.

Nutrition Facts : Calories 90

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