Pink Salad
The original recipe is called Cranberry Soufflé Salad, but that name was too hard for our children to say, so this family favorite became known as Pink Salad. It was first tasted at Thanksgiving in 1987 at the home of Jack and Kathleen, where sentimental memories began for us. I have served it in our home every year since, and it’s a special treat for Thanksgiving or Christmas.
Ingredients and Directions
1 lb. bag fresh cranberries, washed and drained
1 cup white sugar
Chop and blend these together in a blender or food processor.
Let stand one hour.
Add 1 eight oz. can crushed pineapple, drained
Fold in the following:
8 oz. Cool Whip
1/2 cup minced pecans
½ to 3/4 bag mini-marshmallows
Recipe Notes
Refrigerate once made.
Can make one day ahead.
Can be frozen and served frozen.
This recipe can be made gluten-free.
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