| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Brunch, Miscellaneo, Salads, Side dish |
12 |
Servings |
INGREDIENTS
| 1 |
|
Pkg (3 oz) raspberry jello |
| 1 |
c |
Boiling water |
| 1 |
|
Can (8 oz) crushed pineapple |
| 1/4 |
c |
Lemon juice |
| 1 |
ts |
Lemon zest |
| 1 |
cn |
(16 oz) whole cranberry sauce |
| 1 |
c |
Raspberries; fresh or frozen |
| 1/2 |
c |
Walnuts; chopped |
| 12 |
|
Cranberries; for garnish |
| 1 |
|
Lemon; sliced for garnish |
INSTRUCTIONS
Dissolve jello in boiling water in medium bowl. Stir to dissolve. Drain
pineapple, reserving juice, and set fruit aside. Stir pineapple juice,
lemon juice, and lemon zest into jello mixture. Chill 'til just set (about
one hour) Stir in Cranberry sauce, raspberries, crushed pineapple, and
walnuts. Pour into 4 1/2 C. ring mold sprayed with vegatable oil or
lightly
greased. Chill at least 4 hours or over night. Unmold and garnish edges
of salad with lemon slices alternating fresh cranberries.
Posted to MM-Recipes Digest V4 #088 by lena36@juno.com (Lena P Mitchell) on
Mar 28, 1997
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