Cranberry Fluff Salad
By Sue Lau | Palatable Pastime
Cranberry fluff salad is one of those typical fruit salads I love to eat around the holidays, so when the theme for #SundaySupper this week was holiday salads, I know just what I wanted to make.
Of course, this salad is decidedly PINK- and you know, I love that about fruit, the wonderful colors they impart.
On other holidays, you might choose another color–kiwi fruit and honeydew for St. Patrick’s Day, strawberries for Valentine’s Day, Blueberries for 4th of July…fruits are very reasonable employees and willingly to work with you for nothing. 😉
Fruit salads such as this have always been a part of our family gatherings. My cousin Carol used to make a wonderful fruit salad–so she was always tagged for that one, while my mom made her potato salad and my cousin Sandy made her prune cake. Families are full of wonderful traditions and recipes, as I am sure you have many of your own. I usually make a variety of things for occasions like that, although when we have overnight guests, I am tasked to make biscuits and gravy—one of those things from the south that is also prevalent in the southern midwest.
I hope you all have an enjoyable Thanksgiving week. I’m not sure just yet if I will have a lot of time to post anything, since I have houseguests coming.
My next scheduled post is for Saturday when a group of bloggers is sharing recipes for Thanksgiving leftovers. I have my recipe going up for turkey stock, so save those bones (throw them in the freezer until you have time to make the stock!—break them down into smaller pieces if you need to make space, and we can work on that stock after the guests have gone home and you are looking for something to do…)
And maybe you will see me between now and then, but if not–until next time!
Cranberry Fluff Salad
Add extra time to chill cranberries and marshmallows overnight.
- 1 cup chopped fresh cranberries
- 2 cups miniature marshmallows
- 1/3 cup granulated sugar
- 1 medium apple, peeled cored and chopped
- 1 (15-ounce) can pears in syrup, drained and chopped
- 1/2 cup toasted chopped walnuts
- 1/2 cup dried cranberries (craisins)
- 2 cups prepared whipped cream or cool whip
- Stir chopped fresh cranberries (I chop those in a nut chopped to contain the juice) with sugar and marshmallows; cover and refrigerate overnight.
- Stir together with all remaining ingredients and serve.
From the kitchen of palatablepastime.com
Holiday Salad Recipes #SundaySupper
Festive Holiday Salad Recipes
- Best Ambrosia Salad by That Skinny Chick Can Bake
- Cranberry Fluff Salad by Palatable Pastime
- Cranberry Walnut Potato Salad by Cindy’s Recipes and Writings
- Easy Green Bean Salad by Cricket’s Confections
- Layered Christmas Gelatin Salad by Positively Stacey
- Orange Fennel Salad by Pies and Plots
- Pecan Crusted Chicken Salad by Bottom Left of the Mitten
Bountiful Holiday Salad Recipes
- Roasted Artichoke Salad by Sunday Supper Movement
- Roasted Vegetable & Goat Cheese Salad by My Life Cookbook
- Shaved Brussels Sprouts Salad with Creamy Balsamic Dressing by Bites of Wellness
- Shaved Brussels Sprouts with Drunken Cranberries by Our Good Life
- Shredded Brussels Sprouts with Bacon Dressing by Life Tastes Good
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Winter Beet Salad with Goat’s Cheese Dressing by Caroline’s Cooking
- Winter Fruit Salad by Turnips 2 Tangerines
- Winter Slaw with Pecans and Maple Dressing by Sprinkles and Sprouts
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.