Cranberry Salad


  • 1 (12 ounce) package fresh cranberries, finely chopped
  • ½ cup white sugar
  • 2 cups chopped apples
  • 1 cup miniature marshmallows
  • ½ cup chopped pecans
  • ½ cup vanilla yogurt
  • 1 cup frozen whipped topping (such as Cool Whip®), thawed
  • Directions

  • Step 1

    Combine chopped cranberries and sugar in a large, nonreactive bowl.Toss well. Cover and refrigerate for 3 hours.


  • Step 2

    After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.

  • Cook's Note

    I always prepare the recipe up to step 3 the day before than complete it in the morning and usually serve it for lunch.It says to serve immediately but the salad keeps well in the refrigerator for up to 2 days although there usually aren’t any leftovers.

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