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Bing Cherry Salad

Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Total time 9 hrs, 50 mins
Yield Makes 8 servings


  • 1 (15-oz.) can Bing cherries (dark, sweet pitted cherries)
  • 2 (8-oz.) cans crushed pineapple in juice
  • 1 (6-oz.) package cherry-flavored gelatin
  • 1 cup cold water
  • Mayonnaise (optional)
  • Garnishes: poppy seeds, arugula leaves

How to Make It

  1. Drain cherries and pineapple, reserving 1 1/2 cups juice in a saucepan. (If necessary, add water to equal 1 1/2 cups.) Bring juice mixture to a boil over medium heat; stir in gelatin, and cook, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat, and stir in 1 cup cold water. Chill until consistency of unbeaten egg whites (about 1 1/2 hours).

  2. Gently stir in drained cherries and pineapple. Pour mixture into a 8-inch square baking dish or 8 (2/3-cup) molds. Cover and chill 8 hours or until firm. Dollop with mayonnaise, and garnish, if desired.