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Cucumber Pineapple Salad

chef.tim.lee's picture
  Lemon flavored gelatin 6 Ounce
  Boiling water 1 1⁄2 Cup (24 tbs)
  Cream cheese 8 Ounce
  Sour cream 8 Ounce
  Mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Canned crushed pineapple 15 1⁄2 Ounce
  Grated seeded cucumber 1 Cup (16 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Diced pimiento 4 Ounce
  Prepared horseradish 1 Tablespoon
  Grated onion 1 Tablespoon
  Cucumber slices 8 Tablespoon

Dissolve gelatin in boiling water; cool slightly.
Beat cream cheese until smooth.
Gradually add gelatin mixture; beat well.
Add sour cream, mayonnaise, lemon juice, and Worcestershire sauce.
Chill until consistency of unbeaten egg white.
Stir in next 6 ingredients.
Pour into a lightly oiled 7-cup mold.
Chill until firm.
Unmold on a bed of cucumber slices, if desired.

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