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Sunshine Salad

Veggie.Lover's picture
Ingredients
  Lime jelly/Pineapple jelly 1 Tablespoon (1 Packet)
  Canned pineapple slices 3⁄4 Can (7.5 oz) (Or 1 Small Can)
  Lemon juice 1 Tablespoon
  Vinegar 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Walnut pieces 3 Tablespoon
  Carrots 3⁄4 Cup (12 tbs), grated
  Cucumber 3⁄4 Cup (12 tbs), grated
  Chilies 1⁄2 Tablespoon, finely chopped
  Lettuce head 1
  Tomato slice 3
  Cucumber slice 3
  Mayonnaise 1⁄2 Cup (8 tbs)
Directions

Dissolve jelly in 3 cups of boiling water.
Add vinegar, salt and pepper.
Rinse a loaf tin with cold water and pour in four tablespoons jelly mixture.
Place in refrigerator to set.
When set, arrange pineapple rings, tomato slices and cucumber slices in an attractive manner.
Pour some more jelly mixture on this and set.
Place the remaining jelly in refrigerator to set.
When partially set, take it out and whisk.
Add chillies, grated cucumber, carrots, walnuts and pineapple pieces.
Mix well.
Fill this in the loaf tin and allow it to set in the refrigerator.
Wash and finely chop lettuce, add salt and pepper.
Unmould salad on an oblong plate; spread lettuce around.
Arrange remaining tomatoes and cucumber.
Keep in refrigerator till time to serve.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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