Healthy Sunshine Salad
|Lemon flavored gelatin||9 Ounce (3 packages, 3 ounces each)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Ice cold water||4 1⁄2 Cup (72 tbs)|
|Non stick cooking spray||1|
|Carrots||3 Large, peeled and grated to make 1/2 cups|
|Finely shredded cabbage||1 Cup (16 tbs)|
|Chopped sweet green pepper||1⁄3 Cup (5.33 tbs)|
|Chopped sweet red pepper||1⁄3 Cup (5.33 tbs)|
|Chopped sweet yellow pepper||1⁄3 Cup (5.33 tbs)|
|Canned crushed pineapple||8 1⁄4 Ounce, drained (1 can)|
|Finely chopped fresh mint/2 teaspoons dried mint leaves||2 Tablespoon|
|Fresh chicory sprigs||2 (for garnish)|
|Fresh mint sprigs||2 (for garnish)|
1. In a large bowl, dissolve the gelatin in the boiling water. Stir in the cold water and salt. Cover with plastic wrap and refrigerate for 2 1/2 hours or until thickened but not solid, or until a spoon leaves an impression when drawn through it.
2. Spray a 3-quart mold with the cooking spray. Fold the remaining ingredients into the gelatin; spoon into the mold. Cover and chill about 2 1/2 hours longer or until firm. About 30 minutes before serving time, unmold onto a serving platter and garnish with chicory and fresh mint sprigs. Refrigerate until serving time.