Apple-Pecan Salad Filling for Cranberry Molds
- 2 c Apples,peeled/chopped
- 1 ts Lemon juice
- 1/2 c Celery,thinly sliced
- 1 c Pecans,coarsely chopped
- 1/4 c Mayonnaise
- 1/4 ts Salt
- 1/2 c Heavy cream,whipped
1. Combine apples, lemon juice, celery, pecans,
mayonnaise, and salt; stir to blend. Cover and
refrigerate until about 1 hour before serving. Fold in
whipping cream. Return salad to refrigerator until
time to serve.
2. Makes sufficient salad to fill 2 6-cup cranberry
molds, with enough left over to surround mold with
salad.
mayonnaise, and salt; stir to blend. Cover and
refrigerate until about 1 hour before serving. Fold in
whipping cream. Return salad to refrigerator until
time to serve.
2. Makes sufficient salad to fill 2 6-cup cranberry
molds, with enough left over to surround mold with
salad.
