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Cardinal Salad

Canadian.kitchen's picture
Ingredients
  Plain gelatin 4 Teaspoon
  Rose wine 2 Cup (32 tbs) (Still)
  Sugar 2 Tablespoon
  Rose food coloring 1 Dash
  Fresh strawberries 2 Cup (32 tbs)
  Lemon jelly powder 3 Ounce (1 Package)
  Boiling water 1 1⁄3 Cup (21.33 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Diced pears 2 Cup (32 tbs), fresh
  Diced celery 3⁄4 Cup (12 tbs)
Directions

Soften gelatine in 1/2 cup rose.
Add sugar and dissolve over hot water.
Remove from heat and add remaining rose and food coloring.
Chill in the freezer until thickened.
Fold in sliced berries and pour into an 8-cup mold rinsed with cold water.
Chill until almost set.
Meanwhile, dissolve jelly powder with boiling water and chill until thick.
Beat smooth and fold in remaining ingredients.
Scrape over the rose mixture.
Chill overnight and unmold.

Recipe Summary

Method: 
Chilling
Dish: 
Salad
Course: 
Fruit Dessert

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