ORANGE PRETZEL SALAD RECIPES

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ORANGE GELATIN PRETZEL SALAD RECIPE: HOW TO MAKE IT



Orange Gelatin Pretzel Salad Recipe: How to Make It image

Salty pretzels pair nicely with the sweet fruit in this refreshing layered salad. It’s a family favorite that is a slam-dunk at potlucks. —Peggy Boyd, Northport, Alabama

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 12 servings.

Number Of Ingredients 10

3/4 cup butter, melted
1 tablespoon plus 3/4 cup sugar, divided
2 cups finely crushed pretzels
2 cups boiling water
2 packages (3 ounces each) orange gelatin
2 cans (8 ounces each) crushed pineapple, drained
1 can (11 ounces) mandarin oranges, drained
1 package (8 ounces) cream cheese, softened
2 cups whipped topping
Optional: Additional whipped topping and mandarin oranges

Steps:

  • Preheat oven to 350°. Mix melted butter and 1 tablespoon sugar; stir in pretzels. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely on a wire rack., In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in fruit. Refrigerate until partially set, about 30 minutes. , Meanwhile, in a bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust., Gently spoon gelatin mixture over top. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares. If desired, top with additional whipped topping and oranges.

Nutrition Facts : Calories 400 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 402mg sodium, CarbohydrateContent 51g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

ORANGE AND FENNEL SALAD RECIPE | ROBIN MILLER | FOOD NETWORK



Orange and Fennel Salad Recipe | Robin Miller | Food Network image

Provided by Robin Miller : Food Network

Categories     appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 6

1 large fennel bulb, trimmed and thinly sliced
2 medium oranges, peeled
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and pepper
2 tablespoons sweetened dried cranberries

Steps:

  • Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.

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