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Festive Cranberry Pineapple Salad


This is a great side dish for Thanksgiving or any holiday meal!

Print Recipe


1 cup roughly chopped walnuts or pecans
12 ounces fresh cranberries
2 cups sugar
1, 20 ounce can crushed pineapple, lightly drained
1/2 of a 16 ounce bag of mini marshmallows
2 cups heavy whipping cream


Roughly chop enough walnuts or pecans to make 1 cup and then set aside.
Rinse and dry 12 ounces of fresh cranberries and then mince in a food processor.
Tip: It is easier if you freeze your cranberries before you mince them.
Place the minced cranberries in a bowl.
Then add sugar, crushed pineapple and your 1 cup of walnuts or pecans.
Stir together well and then cover with plastic wrap and refrigerate for at least one hour or overnight.
Remove from refrigerator and fold in 8 ounces of mini marshmallows.
In a mixing bowl, pour in 2 cups of heavy whipping cream and whip until peaks form.
Slowly fold the whipped cream into the cranberry pineapple mixture.
Garnish the top with mini marshmallows.
Refrigerate any leftovers.

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