Cucumber Pineapple Salad Recipe
Summary
Ingredients
| 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 |
Nutrition Facts
Serving size
Calories 260 Calories from Fat 155
% Daily Value*
Total Fat 17 g26.8%
Saturated Fat 6.5 g32.4%
Trans Fat 0 g
Cholesterol 37.2 mg12.4%
Sodium 286.3 mg11.9%
Total Carbohydrates 24 g7.9%
Dietary Fiber 0.72 g2.9%
Sugars 21.3 g
Protein 3 g6.3%
Vitamin A 8.1% Vitamin C 2.7%
Calcium 4.8% Iron 1.1%
*Based on a 2000 Calorie diet
Directions
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.
Chef
