In my world, it just isn't Thanksgiving without my favorite pink salad. Or Christmas either for that matter. So in the spirit of giving that comes with the holiday season, I am going to give the recipe to you.
Pink Salad
1 bag (12 oz) cranberries (can be frozen)
1 can pineapple tidbits (chunks or crushed work too)
3/4 cup sugar
3/4 bag of mini marshmallows (more or less to taste)
1/2 pint whipping cream
The night before, chop up the cranberries in a food processor. Mix cranberries, pineapple (drained first), sugar and marshmallows in a bowl. Let it sit overnight in the refrigerator. The next day, an hour at least before you plan to serve, whip the whipping cream into stiff peaks. Fold whipped cream into cranberry mix. Let the flavors blend until you are ready to eat.
This is one of my absolute favorite things in this world to eat. And we all know there aren't many things I say that about. I generally buy a few bags of cranberries this time of year and freeze them so I can make this at other times of the year.
Subscribe to:
Post Comments (Atom)
2 comments:
IT'S MY FAVORITE TOO. SOOOOO GOOD.
-DUCKY
My mother makes this with the addition of a half cup or so of chopped, toasted pecans. Yummy!
Post a Comment