Kayelle
Chef Extraordinaire
I serve this every year for holiday dinners, and it's always a hit. It gives that needed refreshing "crunch" to the rich heavy meals. I make it in a large crystal salad bowl, but serve it in short glasses, or even in short clear disposable plastic glasses along side the plates. Keeps the gravy out of the fruit. 
(Today is the day after Thanksgiving, and I'm munching on it for breakfast.)
Holiday Fruit Salad
2 cups large fresh cranberries, cut in half
2 cups unpeeled diced apples (about the size of a grape) I use Fugi apples
2 cups green grapes (or pineapple chunks if you can't find grapes)
1 cup chopped walnuts
3 cups mini marshmallows
1/2 cup sugar
1 cup whipping cream, whipped. (I guess you could use Cool Whip
)
Mix the sugar with the fruit and add marshmallows. Fold in the whipped cream. Garnish each portion with a mint leaf.
Best if made the night before, or at least 4 hrs. ahead.
(Today is the day after Thanksgiving, and I'm munching on it for breakfast.
)Holiday Fruit Salad
2 cups large fresh cranberries, cut in half
2 cups unpeeled diced apples (about the size of a grape) I use Fugi apples
2 cups green grapes (or pineapple chunks if you can't find grapes)
1 cup chopped walnuts
3 cups mini marshmallows
1/2 cup sugar
1 cup whipping cream, whipped. (I guess you could use Cool Whip
)Mix the sugar with the fruit and add marshmallows. Fold in the whipped cream. Garnish each portion with a mint leaf.
Best if made the night before, or at least 4 hrs. ahead.
