Cranberry Salad

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"This is a very pretty dish served in a crystal bowl on a holiday buffet. It can be used as a salad or a dessert!"
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4 h 15 m servings 595 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 595 kcal
  • 30%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 108g
  • 35%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Ready In

  1. Finely chop cranberries in blender or food processor. Place in a non-reactive bowl, cover with sugar, and let sit 4 hours.
  2. Combine sugared cranberries with celery, walnuts, whipped topping and marshmallows; stir to coat thoroughly. Refrigerate until serving.



This was a HUGE Success at our Thanksgiving table ! it will become a Holiday Tradition .

Wow this was a great receipe I served it for Thanksgiving and the kids said this is a keeper Mom, make it for Christmas.

THE BEST! So easy if you have a food processor. Perhaps make into a frozen pie with graham craker crust. You could also add green grapes. Yummy! Still just as good the next day.

Terrific with turkey...doubles easily for a crowd.

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