Cranberry Orange Salad

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  • Prep 30 m
  • Cook m
  • Total 30 m
Servings: 8


  • 1 cup Hidden Valley® Original Ranch® Dressing
  • 2 Tbsp. orange juice
  • 1 tsp. orange peel zest
  • ½ cup whipped heavy cream
  • 1 can (11 oz.) Mandarin orange segments
  • 1 can (16 oz.) whole-berry cranberry sauce
  • 6 oz. raspberry-flavored gelatin
  • mint sprigs (for garnish)
  • fresh strawberries and raspberries (for garnish)


  1. 1. In large bowl, whisk together salad dressing, orange juice and peel. Fold in whipped cream; cover and refrigerate.
  2. 2. Drain oranges, reserving juice. Add water to juice to measure 3 cups; pour into large saucepan and bring to boil. Stir in gelatin until dissolved. Cover and refrigerate until partially set.
  3. 3. Fold orange segments, cranberry sauce and walnuts into gelatin. Pour into lightly oiled 6-cup ring mold. Cover and refrigerate until firm; unmold. Garnish with mint and fresh strawberries and raspberries. Serve with remaining chilled dressing.

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