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Thanksgiving Salad
1 (8 oz.) can crushed pineapple packed in juice
2 T. lemon juice
1 (3 oz.) pkg. raspberry gelatin
1 (16 oz.) can whole berry cranberry sauce
1/2 C. chopped celery
Drain pineapple in a bowl, reserving juice. In a saucepan, mix together reserved
juice and 1/2 C. water. Heat to boiling and add lemon juice.
Remove from heat and stir in gelatin until dissolved. Break up whole berry
cranberry sauce and stir into gelatin mixture.
Refrigerate until mixture begins to set. Stir in pineapple and celery and pour
into a 4 cup mold. Chill until firm.
Makes 8 servings.
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Citrus Fruit Salad
Salad:
3 large seedless oranges
1 large pink grapefruit
4 tangerines
2 bunches watercress leaves
2 large heads Bibb lettuce
Dressing:
juice from 1 orange
2 T. raspberry vinegar
2 T. olive oil
salt and pepper
Peel, segment, and coarsely chop the citrus fruit, making sure to remove all of
the seeds.
Whisk the salad dressing ingredients together.
Right before serving, wash and tear the watercress. Wash the Bibb lettuce and
separate into whole leaves. Line salad plates or bowls with the Bibb lettuce.
Mix together the citrus fruit, dressing, and watercress. Evenly distribute the
citrus mixture on the plates and serve.
Makes 8 servings
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