Orange Buttermilk Salad

Orange Buttermilk Salad is a gluten free recipe with 16 servings. One serving contains 171 calories, 4g of protein, and 8g of fat. For 52 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up buttermilk, nuts, orange gelatin, and a few other things to make it today. 7 people have made this recipe and would make it again. It works well as a side dish. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 15 minutes. Overall, this recipe earns a pretty good spoonacular score of 41%. Users who liked this recipe also liked Orange Buttermilk Salad, Orange Buttermilk Salad, and Orange Buttermilk Salad.

Servings: 16

Preparation duration: 15 minutes

 

Ingredients:

2 cups buttermilk

1 cup chopped nuts

1 package (6 ounces) orange gelatin

1 can (20 ounces) unsweetened crushed pineapple, undrained

3 tablespoons sugar

1 carton (8 ounces) frozen whipped topping, thawed

Equipment:

sauce pan

Cooking instruction summary:

Directions In a saucepan, combine pineapple and sugar; bring to a boil, stirring occasionally. When mixture boils, immediately add gelatin and stir until dissolved. Cool slightly. Stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts. If necessary, chill until mixture mounds slightly. Pour into a lightly oiled 8-1/2-cup mold. Chill overnight. Yield: 12-16 servings. Originally published as Orange Buttermilk Salad in Reminisce ExtraApril 1993, p51 Nutritional Facts 1 serving (2/3 cup) equals 168 calories, 7 g fat (3 g saturated fat), 1 mg cholesterol, 57 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a saucepan, combine pineapple and sugar; bring to a boil, stirring occasionally. When mixture boils, immediately add gelatin and stir until dissolved. Cool slightly. Stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts. If necessary, chill until mixture mounds slightly.

2. Pour into a lightly oiled 8-1/2-cup mold. Chill overnight.


Nutrition Information:

Quickview
170k Calories
3g Protein
7g Total Fat
23g Carbs
4% Health Score
Limit These
Calories
170k
9%

Fat
7g
12%

  Saturated Fat
2g
17%

Carbohydrates
23g
8%

  Sugar
19g
22%

Cholesterol
3mg
1%

Sodium
92mg
4%

Get Enough Of These
Protein
3g
8%

Manganese
0.51mg
25%

Vitamin C
16mg
21%

Phosphorus
92mg
9%

Copper
0.18mg
9%

Magnesium
28mg
7%

Vitamin B2
0.1mg
6%

Calcium
55mg
6%

Fiber
1g
5%

Potassium
147mg
4%

Vitamin B1
0.06mg
4%

Vitamin B6
0.08mg
4%

Zinc
0.51mg
3%

Folate
13µg
3%

Vitamin B3
0.64mg
3%

Selenium
2µg
3%

Vitamin B5
0.3mg
3%

Vitamin B12
0.17µg
3%

Iron
0.47mg
3%

Vitamin D
0.39µg
3%

Vitamin A
81IU
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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