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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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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1515 Calories from Fat 1013

% Daily Value*

Total Fat 113 g174.3%

Saturated Fat 21.5 g107.6%

Trans Fat 0 g

Cholesterol 138.4 mg46.1%

Sodium 613.5 mg25.6%

Total Carbohydrates 121 g40.4%

Dietary Fiber 16.7 g66.7%

Sugars 100.2 g

Protein 10 g20.4%

Vitamin A 13.2% Vitamin C 62.9%

Calcium 16.2% Iron 7.1%

*Based on a 2000 Calorie diet

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Pomegranate Salad Recipe