PORT WINE AND CHERRY SALAD
This recipe comes from the Southern Living 1986 Annual Recipes. It sounds delicious. I'll try it for Thanksgiving or Christmas. Cook time is chill time.
Provided by JenSmith
Categories Gelatin
Time 1h10m
Yield 1 4-cup mold; 1 3/4 cup dressing, 8 serving(s)
Number Of Ingredients 10
Steps:
- For the Salad: Drain cherries, reserving syrup. Add enough water to syrup to make 3/4 cup liquid, if necessary. Cut cherries in half, and set aside.
- Dissolve gelatin in 1 cup boiling water. Add cherry liquid and wine; stir in applesauce. Chill until the consistency of unbeaten egg whites; fold in cherry halves and chopped pecans. Spoon mixture into a lightly oiled 4-cup mold. Chill until firm. Unmold salad and serve with mayonnaise dressing.
- For the Mayonnaise Dressing: Combine all ingredients; chill at least 1 hour.
Nutrition Facts : Calories 323.4, Fat 14.8, SaturatedFat 1.9, Cholesterol 7.6, Sodium 311.9, Carbohydrate 41.4, Fiber 2, Sugar 28.6, Protein 3.1
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