Dole's Festive Cranberry-Pineapple Salad combines crushed pineapple, cherry gelatin, cranberry sauce, an apple and chopped walnuts. This cranberry salad recipe yields about 14 servings at 160 calories per serving.
To make Dole's Cranberry-Pineapple Salad, mix together the juice from a can of crushed pineapple and water in a saucepan to get to a total of 3 cups liquid. Boil the liquid, then add in 2 packages of cherry or raspberry gelatin. Stir the gelatin mixture for at least two minutes before adding in a 19-ounce package of jellied cranberry sauce. Refrigerate in a large bowl for about 90 minutes.
Remove the gelatin mixture from the refrigerator and stir in the crushed pineapple, 1 chopped apple and 2/3 cup chopped walnuts. Refrigerate the salad for an additional four hours. Top with crushed pineapple and apple slices.
To make this salad recipe into a bite-sized treat, boil pineapple juice and water that adds up to 2 1/2 cups of liquid. Pour the boiling liquid over 2 packages of raspberry gelatin and stir for two minutes. Add in crushed pineapple, apple and walnuts. Separate the mixture into 24 muffin cups lined with paper muffin liners. Refrigerate the miniature salads for 2 1/2 hours, removing the muffin liners before serving.