Apple Gelatin Salad
|Unsweetened apple juice||4 Cup (64 tbs)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Red eating apples||3 Cup (48 tbs)|
|Lemon juice||4 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Celery||1 Cup (16 tbs), finely chopped|
|Walnuts/Pecans||2⁄3 Cup (10.67 tbs)|
|Chopped salad greens||1 Tablespoon (For Garnish)|
In medium sized saucepan, combine apple juice, honey, salt and gelatin.
Stir mixture until blended.
Place over medium heat and stir until gelatin is dissolved.
Remove from heat and cool mixture.
Refrigerate until mixture thickens to consistency of unbeaten egg whites.
Meanwhile, wash apples.
Reserve enough apple slices, dipped in lemon juice for garnish.
Core and shred remaining apples.
Stir in lemon juice to keep apples from turning dark color.
Add lemon rind.
Add celery and nuts to apples and stir into thickened gelatin.
Rinse a six cup mold with cold water; turn mixture into mold and refrigerate until set (preferably overnight or 4 to 6 hours).
Unmold and serve; garnish with salad greens and reserved apple slices.