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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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4.235295
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1815 Calories from Fat 791

% Daily Value*

Total Fat 88 g135.4%

Saturated Fat 8 g39.9%

Trans Fat 0 g

Cholesterol 78.6 mg26.2%

Sodium 735.6 mg30.7%

Total Carbohydrates 226 g75.3%

Dietary Fiber 17.2 g68.8%

Sugars 176 g

Protein 22 g43.9%

Vitamin A 10.3% Vitamin C 379.6%

Calcium 22.4% Iron 12.9%

*Based on a 2000 Calorie diet

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Cardinal Salad Recipe