Total Calories: 154
In a large bowl pour boiling water over gelatin stir until dissolved. Stir in cranbery sauce, undrained pineapple and wine. Chill until mixture mounds when dropped from spoon.
Stir in nuts and pour into a 6-cup mold. Cover and chill until firm.
Unmold onto lettuce leaves. Garnish with cranberries and walnuts.
This Cranberry Rosé Salad recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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