One of my piano students taught me the perfect lesson in salad for the holidays. The keys are cranberries, pineapple, marshmallows and nuts.
—ALEXANDRA LYPECKY DEARBORN, MI
PREP: 15 MIN. + CHILLING • MAKES: 16 SERVINGS (1/2 CUP EACH)
3 cups fresh or frozen cranberries (thawed), chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
2 cups heavy whipping cream
1/4 cup chopped walnuts
1. In a large bowl, mix the first six ingredients until blended. Refrigerate, covered, overnight.
2. In a large bowl, beat the cream until stiff peaks form. Just before serving, fold cream and walnuts into the cranberry mixture.