Preheat oven to 350 F. Toast walnuts for 5 minutes. Stir. Toast for 5 more minutes. Allow to cool to room temperature. Chop into large pieces. Set aside.
Sort and wash cranberries. Place in food processor with sugar. Chop. Place in large bowl.
Drain pineapple, reserving juice. Add pineapple to cranberries.
Drain oranges and add to cranberry mixture.
Chop apples into 1/4 -1/2 inch pieces. Add to cranberry mixture.
Add walnuts and orange zest to cranberry mixture. Stir thoroughly.
If salad needs more liquid after sitting, use pineapple juice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 43 (43%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 3489.5mg||120 %|
|Potassium 163.4mg||4 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 11.1g|
|Protein 2.4g||3 %|
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: 101
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