Pink Salad
260 mins (prep 20, cooking 240)
8 ingredients
15 servings
This dish disappears quickly! It's nice because it can be made well ahead of time. The hard part is remembering to remove it from the freezer in time! This season, I'm going to try it with Tofutti cream cheese and a soy whipable topping I recently discovered. ***The 4-6 hours cooking time is time in the freezer! I found this in a recipe book titled, "Homemade for the Holidays."

Categories:  low-protein , number-of-servings , low-in... , low-sodium , for-large-groups ,
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Serving Size (10.84 g)
Servings 15
Amount per Serving
Calories 37.93 Calories from Fat 6.93
% Daily Value *
Total Fat 0.77g 17.72%
Saturated Fat 0.11g 7.99%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 5.91mg 3.7%
Total Carbohydrate 8.04g 40.21%
Dietary Fiber 0.0 g 0.06%
Sugars 8.0 g %
Protein 0.0g 0.01%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.16mg% Iron 0.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh cranberries, softened cream cheese, drained crushed pineapple, chopped pecans, whipping cream