Try this Apple-Pecan Salad Filling for Cranberry Molds recipe, or contribute your own.
Suggest a better description1. 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.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 29 | ||
Calories from Fat: 22 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 1.9mg | 1 % | |
Sodium 52.3mg | 2 % | |
Potassium 2.6mg | 0 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.8g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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