Prep Time 10 minutes minutes
Cook Time 2 hours hours
Total Time 2 hours hours 10 minutes minutes
To a food processor, add cranberries and sugar and pulse until finely chopped. Transfer to a bowl, cover with plastic wrap and refrigerate for 2 hours or preferably overnight.
Remove from the fridge, and add in crushed pineapples, grapes, pecans, marshmallows and mix until combined.
Add the whipped topping, and gently fold it in. Refrigerate for at least 2 hours before serving.
Garnish with chopped cranberries, grapes, chopped pecans, and mini marshmallows. Serve chilled.
Storing. You can prepare this recipe up to 3 days ahead of time. Over time the marshmallows will start to melt, so I suggest eating your salad within 1 to 2 days for the best texture experience.
To Toast the Pecans. Add your chopped raw nuts to a dry skillet. Cook over low to medium heat for 3 to 5 minutes, stirring occasionally. The nuts are ready when you can smell their nutty aroma.
Calories: 217kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 137mg | Fiber: 3g | Sugar: 25g | Vitamin A: 55IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg