Everyone will like this quick and simple gluten-free salad. Using whatever I had on hand, I came up with this recipe, and it was a success. The al dente earthy buckwheat, onion, tomatoes, cheese, and crisp avocado all work well together in terms of texture and flavor. This refreshing salad can be served at any time as a side dish or an appetizer.
| Prep Time: | 15 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 12 |
Ingredients
- 2 cups boiling water
- 2 (0.3 ounce) packages sugar-free cherry-flavored gelatin mix (such as Jell-O®)
- 1 (16 ounce) can jellied cranberry sauce
- 1 (20 ounce) can crushed pineapple, drained
- ½ cup chopped pecans
Instructions
- Combine boiling water and gelatin mix in a bowl; stir until gelatin is dissolved. Stir in cranberry sauce and crushed pineapple.
- Transfer to a large glass serving dish or 12 individual dishes. Sprinkle pecans over top.
- Chill until set, 3 to 4 hours for individual dishes, or 4 hours to overnight for one large serving dish.
Reviews
Very quick and easy. I add walnuts instead of pecans and finely diced celery for more texture. I blended it all together. It turned out great
I use raspberry and lemon jello, a tsp of sugar,some diced celery (surprisingly amazing..i like celery,though) n pecan bits mix in well. Almost like a dessert. Great at Thanksgiving. Also good with roast/rotisserie chicken.
Have been serving this at Thanksgiving dinner for several years, including this one. It’s a big hit and refreshing among all the carb-heavy dishes.
I will be making this. I’m glad to find a recipe like I usually make it. I did just notice the can of Cranberry Sauce called for is 16 oz. My cans say they are 14 oz. I doubt it will matter much. I’ll probably add some Mandarin Oranges anyway.
Loved this but added a cup of celery and used the whole berry cranberry sauce. Easy to make and tasted great. Will definitely make this again. Friends asked for the recipe, too.
I made it for dinner tomorrow but I had to taste it. My taste was very good. I followed the directions and did add 1 chopped apple and stirred the pecans into the salad instead of on top. Delicious@
Use 3 cups boiling water, large box of cherry jello. Cindy Arndt’s recipe.
This is basically the recipe my grandmother used, with one important exception. My family uses strawberry Jello, adding a little orange zest. Also some celery adds a nice touch also. My family has used this basic recipe in all it variants. We don’t sit down for Thanksgiving turkey without it.
This recipe has been in our family for years and we’ve been making it for the winter holidays since the 70s. The only thing I do a little differently is to make sure the cranberry sauce melts into the hot jello and then I mix the chopped pecans in with the crushed pineapple and we also add a can of drined mandarin oranges. We also put ours in a jello ring mold, let it set overnight in the fridge, and then unmold and slice it like a bundt cake for serving. It’s a great recipe and is easy to make and always turns out great! We even make it in the summer because it’s just that good!
very sweet & too many ingredients
I used this recipe to use up leftover pineapple and cranberries. I only made a half batch, and the only gelatin I had on hand was green apple (and it wasn’t sugar free). Sugar free would probably be better as it was pretty sweet, but the mixture of flavors was really good…it’s nice to have a recipe that can be good with most anything you have on hand!
Yummy! I used Strawberry Jello instead of Cherry and added Cool Whip. Loved it!
This is so delicious following the recipe. I really don’t like cranberries much or traditional cranberry sauce, but this is wonderful stuff. There’s just something about the tart, sweet crunchiness encased in jello that makes this dish a tasty alternative to the holiday dinner table. Having said this, I found you can play with this recipe and have interesting outcomes. I recently made this with orange zest and a couple of pinches of ground cloves (added both to boiling water). This took an already amazing-tasting dish to a whole different level of goodness. This is definitely a permanent dish for the holiday menus.
Tried this recipe for the first time this Thanksgiving. Delicious! Even the kids who don’t like cranberries thought it was great.
No one will know how easy it was to make. Always have request for this dish!
Just what I was looking for but with a few small changes. First I use cranberry jello, whole not jellied cranberry, plus a 1/4-1/2 c finely chopped celery, and walnuts. The celery really takes it over the top. It seems odd, but it makes a huge difference. Craving it already! If you find the cranberry too tart, then either double the recipe and do 1 each of cran and cherry or cut it with the cherry. Or even add cherries. That’s the beauty of a recipe like this, you can play around with it and see what you like!
I made this and even the picky children loved it!
used 2 cans cranberry, 1rasberry & 1cherry jello, added 1 cup sour cream when almost set. deleted nuts. rave reviews from family!!
Delicious & TRIVIAL to make – my key recommendation is to stick to the recipe as written. I first tried the modifications suggested by other reviewers of using only 1 pack of jello and whole cranberries instead of jellied but it never set & was just too chunky. On my 2nd attempt, I followed the recipe exactly as written & its awesome & just the perfect amount of sweetness!
This is one of my favorites during the holidays. I sometimes use cranberry jello instead of cherry jello and I sometimes use a can of mandarin oranges instead of pineapple. Yummy!
This is almost identical to my grandmother’s recipe. We top it with cream cheese whipped into sour cream. You can use different gelatin flavors if you like. It’s much prettier made in molds.