Upside Down Pineapple Salad
|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|
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.