1 can (20 oz.) crushed pineapple, undrained
2 pkg (4 serving size ea) or 1 pkg. (8 serving size) Jell-o brand raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
1 medium apple, chopped
2/3 c. chopped walnuts
Drain pineapple, reserving liquid in 1 quart liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish. Add enough cold water to the reserved liquid to measue 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick). Pour into large bowl.
Refrigerate 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
Makes: 14 servings, 1/2 cup each
Courtesy: Andrea S.
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Tuesday, December 26, 2006
Friday, December 1, 2006
Spinach, Strawberry, and Hearts of Palm Salad Recipe
1/3 cup cider vinegar
3/4 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 cup vegetable oil
1/2 small red onion, grated
1 1/2 tablespoons poppy seeds
1 teaspoon dry mustard
1/2 teaspoon paprika
1 1/2 pounds fresh spinach, washed and torn into pieces
1 can hearts of palm, drained and chopped
2 cups strawberries, stemmed and sliced
1 cup chopped walnuts
For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.
courtesy Paula Deen
3/4 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 cup vegetable oil
1/2 small red onion, grated
1 1/2 tablespoons poppy seeds
1 teaspoon dry mustard
1/2 teaspoon paprika
1 1/2 pounds fresh spinach, washed and torn into pieces
1 can hearts of palm, drained and chopped
2 cups strawberries, stemmed and sliced
1 cup chopped walnuts
For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.
courtesy Paula Deen
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