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Father’s Day is the time to show our appreciation for dad – and if you were fortunate to be born without birth defects, dad’s diet may deserve some of the credit.
A cranberry-pineapple salad that is also festive.
1 can (20 oz.) DOLE Crushed Pineapple, undrained2 pkg (4-serving size) or1 pkg (8-serving size) cherry or raspberry flavor gelatin1 pkg. (19 oz.) DOLE Jellied Cranberry Sauce
Drain pineapple, reserve juice. Remove 1 tbsp. crushed pineapple; set aside for garnish. In medium saucepan combine reserved juice with water to make 3 cups; heat to boiling. Add gelatin: stir at least 2 minutes until completely dissolved. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
Remaining crushed pineapple1 medium DOLE Apple, chopped2/3 cup chopped walnuts
Stir in remaining pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.
Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple and additional apple slices just before serving. Store leftover gelatin in refrigerator
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