Vegetable and Pineapple Souffle Salad
|Lime flavored gelatin||1 Tablespoon|
|Hot water||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Vinegar||1 1⁄2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Drained crushed pineapple||1⁄2 Cup (8 tbs)|
|Drained finely diced cucumber||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
Dissolve gelatin in hot water-Add cold water, vinegar, may- onnaise, salt and pepper.
Blend well with rotary beater.
Pour into refrigerator freezing tray.
Quick-chill in freezing unit 15 to 20 minutes, or until firm about 1-inch from edge but soft in center.
Turn mixture into bowl and whip with rotary beater until fluffy.
Fold in pineapple and vegetables.
Pour into individ- ual molds.
Chill until firm in refrigerator.
Unmold and garnish with salad greens.
Serve with additional mayonnaise, if de- sired.