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October Salad

chef.tim.lee's picture
Ingredients
  Apple-flavored gelatin 3 Ounce (1 Box)
  Hot water 2 Cup (32 tbs)
  Salt 1⁄8 Teaspoon
  Pitted chopped dates 1⁄3 Cup (5.33 tbs)
  Coarsely chopped nuts 1⁄3 Cup (5.33 tbs)
  Unpeeled diced red apples 1 Cup (16 tbs)
  Diced pears 1 Cup (16 tbs), unpeeled (Use Fresh)
For ginger mayonnaise dressing
  Mayonnaise 1 Cup (16 tbs)
  Rice vinegar 1 Tablespoon
  Melted butter/Sesame oil 2 Tablespoon
  Garlic powder 2⁄3 Teaspoon
  Ginger powder 1⁄2 Teaspoon
  Paprika 1 Teaspoon
  Soy sauce 1 Teaspoon
  White sugar 4 Tablespoon
  Chopped scallions 1 Tablespoon
Directions

GETTING READY
1. To make the Ginger Mayonnaise dressing:
2. In a bowl mix all the ingredients together well and refrigerate for 2-3 hours.

MAKING
3. In a pan of hot water dissolve gelatin.
4. Add salt and dates and chill until mixture is slightly thickened.
5. Fold in nuts and fruit, pour into 5-cup mold and chill until firm.

SERVING
6. Unmold on salad greens and serve with Ginger Mayonnaise Dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Healthy
Servings: 
6

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