“This recipe comes from the Southern Living 1986 Annual Recipes. It sounds delicious. I'll try it for Thanksgiving or Christmas. Cook time is chill time.”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
1 4-cup mold; 1 3/4 cup dressing
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Salad: Drain cherries, reserving syrup. Add enough water to syrup to make 3/4 cup liquid, if necessary. Cut cherries in half, and set aside.
  2. Dissolve gelatin in 1 cup boiling water. Add cherry liquid and wine; stir in applesauce. Chill until the consistency of unbeaten egg whites; fold in cherry halves and chopped pecans. Spoon mixture into a lightly oiled 4-cup mold. Chill until firm. Unmold salad and serve with mayonnaise dressing.
  3. For the Mayonnaise Dressing: Combine all ingredients; chill at least 1 hour.

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