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Cranberry Fluff Salad is part of a broader category known as fluff salads, which have their roots in American cuisine. These light, airy dishes gained popularity in the mid-20th century, particularly during the post-war era when convenience foods began to take center stage. Fluff salads typically combine fruits, whipped cream, or pudding, creating a sweet and creamy presentation that appeals to both children and adults alike.

Cranberry Fluff Salad

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Ingredients
  

1 can (14 oz) whole cranberry sauce

1 cup mini marshmallows

1 cup diced pineapple (drained)

1 cup chopped pecans or walnuts

1 cup Greek yogurt (plain or vanilla)

1 tbsp fresh lemon juice

1 tsp vanilla extract

A pinch of salt

Optional: Fresh mint leaves for garnish

Instructions
 

In a large mixing bowl, combine the whole cranberry sauce with the Greek yogurt. Stir well until the mixture is smooth and evenly combined.

    Add the diced pineapple and lemon juice to the cranberry-yogurt mixture. Fold gently to ensure the pineapple is evenly distributed without breaking it down too much.

      Gently fold in the mini marshmallows and chopped nuts, mixing until all ingredients are well incorporated.

        Add the vanilla extract and a pinch of salt to taste, mixing until just combined. Be cautious not to over-mix as you want to maintain some texture.

          Transfer the mixture to a serving dish or individual cups. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor and texture.

            Before serving, you can garnish with fresh mint leaves if desired. Serve chilled as a delightful side salad or dessert!

              Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 6-8