Holiday Salad


  • 2 packages (3 oz each) of cranberry jello
  • 2 cans whole cranberry sauce
  • 3½ cups water
  • 1 cup seedless green grapes cut in half
  • 1 cup diced celery
  • 1 cup fresh blueberries
  • 1 cup chopped Heartland Nuts Northern Pecans


  1. Heat water in a large sauce pan.
  2. Add jello and cranberry sauce, stir until the jello is dissolved and the cranberry sauce is melted.
  3. Pour into a large bowl or 9×13 pan.
  4. Place in refrigerator until the mixture starts to congeal.
  5. Add the grapes, celery, blueberries and nuts, stir well.