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Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Tart dried cranberries — salads, stuffing, trail mix, baking
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
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Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Tart dried cranberries — salads, stuffing, trail mix, baking
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
You're reading one of recipes available free. Full library with Gastronome.
Grind cranberries in food processor. Stir in the sugar to blend. Set aside. Dissolve gelatin dessert in water. Cool until mixture begins to thicken. Add to cranberry mixture. Add oranges, nuts and pineapple. Stir well. Pour into lightly oiled 8-cup mold. Chill overnight. Unmold and serve on plate of crisp green lettuce. Yields 16 servings.