Betty's Cranberry Salad Recipe

by Betty Verret of Lake Charles, Louisiana

Ingredients:

1 lb. freeze-dried cranberries
one 12-oz. can frozen cranberry juice concentrate, undiluted
2 cups miniature marshmallows
1 cup shredded coconut meat
1 cup chopped walnuts
1 large can crushed pineapple, drained
1 cup white grapes, cut in half
2 cups whipped cream
butter lettuce leaves

Preparation:

In a large bowl, combine freeze-dried cranberries with frozen cranberry juice concentrate, and allow to soak for 24 hours in the refrigerator. Pour cranberry/juice mixture into food processor and chop until fine.

Add processed cranberries to bowl with marshmallows. Add coconut, walnuts, pineapple and grapes, and toss until well blended. Fold in whipped cream. Pile salad onto bed of butter lettuce leaves and serve.

Yield: 6 servings