Recipe Details
Ingredients
-
1(12 ounce) packagefresh cranberries, finely chopped
-
½cupwhite sugar
-
2cupschopped apples
-
1cupminiature marshmallows
-
½cupchopped pecans
-
½cupvanilla yogurt
-
1cupfrozen whipped topping (such as Cool Whip), thawed
Cooking Directions
-
Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
-
After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.
Tips
I always prepare the recipe up to step 2 the day before then complete it in the morning and usually serve it for lunch. It says to serve immediately but the salad keeps well in the refrigerator for up to 2 days — although there usually aren’t any leftovers.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories157 | |
| % Daily Value * | |
| Total Fat 6g |
8% |
| Saturated Fat 2g |
11% |
| Cholesterol 1mg |
0% |
| Sodium 17mg |
1% |
| Total Carbohydrate 26g |
9% |
| Dietary Fiber 3g |
10% |
| Total Sugars 20g |
|
| Protein 1g |
3% |
| Vitamin C 6mg |
6% |
| Calcium 30mg |
2% |
| Iron 0mg |
2% |
| Potassium 106mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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