The Washington Post, November 23, 2008
This makes a statement in an otherwise non-pink holiday buffet spread. It needs about 3 hours' refrigeration to set properly.
MAKE AHEAD: The salad can be assembled and frozen 1 day in advance. Leftovers can be covered and stored in the freezer for up to 5 days.
8 to 10 servings
Ingredients:
Directions:
Have ready a 9-by-13-inch freezer-proof pan or baking dish.
Place the cream in the bowl of a stand mixer or hand-held electric mixer; beat on medium-high speed for several minutes, until stiff peaks form. Transfer to a large mixing bowl and add the pineapple, stirring gently to combine.
Put the cranberry sauce into a blender; puree until smooth. Stop to add the mayonnaise, sugar and cream cheese, then puree until well combined.
Add the pecans; pulse just until they are chopped.
Fold the blender mixture into the whipped cream-pineapple mixture. Pour into the pan, cover and freeze for about 3 hours or until set (solid to the touch).
Fifteen minutes before serving, remove from the freezer and let stand at room temperature. Use a hot knife to cut the salad into roughly 3-inch squares. Serve immediately.
Adapted by Gerry Kovach, from “Spin Cookery: Recipes for the 3-Speed Push-Button Osterizer” (1966).
264 calories, 18g fat, 8g saturated fat, 42mg cholesterol, 107mg sodium, 26g carbohydrates, 2g dietary fiber, n/a sugar, 3g protein.
