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Upside Down Pineapple Salad

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Ingredients
  Pineapple slice 6 Ounce (Or Small Tin)
  Pineapple jelly 3 Ounce (1 Packet)
  Green shelled peas 200 Gram
  Carrots 2 , cubed
  Cabbage 1⁄4 Kilogram, shredded
  Capsicum 1 , chopped
  Apple 1 , cubed
  Chopped celery 1⁄4 Cup (4 tbs)
  Grated cheese 1⁄4 Cup (4 tbs)
  Crushed salted peanuts 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Parboil peas and carrot cubes.
Cut half the pineapple slices into large bits and the rest into small bits.
Dissolve jelly grains in 1 cup boiling water.
Add enough water to pineapple juice to make 1 1/2 cups and add to jelly solution.
Add lemon juice, salt and pepper and keep at room temperature.
Lightly grease mould with refined oil and place over ice.
Pour jelly mixture to 1/4" height and arrange large pineapple bits in the shape of flower petals with carrot centres.
Arrange a few of the other ingredients around and leave to set.
Mix the remaining ingredients into the jelly solution, pour into mould and freeze.
Loosen all around and unmould onto bed of lettuce leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
4

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