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Pomegranate Salad

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Ingredients
  Raspberry gelatin 3 Ounce (1 Package, Jello)
  Canned crushed pineapple 8 Ounce (1 Small Can)
  Pomegranate kernels 1 1⁄2 Cup (24 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
Directions

Dissolve jello according to package.
Refrigerate.
When starting to jell, add pineapple and pomegranate kernels.
Mix well.
Pour into 8" x 11" pyrex dish and refrigerate until set.
Top with mixture of sour cream and mayonnaise.
Cut into squares and serve on lettuce leaf.

Recipe Summary

Cuisine: 
Spanish
Method: 
Chilling

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