Emerald Salad Recipe
The emerald salad is prepared with lime gelatin and peaches. Combined together with added grapes, the emerald salad as a cute cherry in the center and is served chilled with lettuce cups filled with cottage cheese.
Ingredients
| Canned sliced peaches | 1 Pound (Including The Syrup) | |
| Lime gelatin | 6 Ounce (Two Packages Of 3 Ounce Each) | |
| Boiling water | 2 Cup (32 tbs) | |
| Cold water | 1 Cup (16 tbs) | |
| Red maraschino cherry | 1 | |
| Halved seeded fresh grapes | 1 Cup (16 tbs) (8.75 Ounce Can Grapes, Drained) | |
| Lettuce | 2 | |
| Cottage cheese | 1⁄4 Cup (4 tbs) |
Directions
Drain peaches, saving syrup.
Add enough water to syrup to make 1 cup.
Dissolve gelatin in the boiling water.
Add cold water and the peach syrup.
Chill until jelly-like.
Place 1 cup of the gelatin mixture into a 6 cup salad mold.
Press 12 peach slices into gelatin, forming a sunburst.
Place cherry in center.
Dice remaining peaches.
Add peaches and grapes to remaining gelatin.
Pour into mold.
Chill until firm.
Unmold onto chilled serving plate.
Surround with lettuce cups filled with cottage cheese.
Add enough water to syrup to make 1 cup.
Dissolve gelatin in the boiling water.
Add cold water and the peach syrup.
Chill until jelly-like.
Place 1 cup of the gelatin mixture into a 6 cup salad mold.
Press 12 peach slices into gelatin, forming a sunburst.
Place cherry in center.
Dice remaining peaches.
Add peaches and grapes to remaining gelatin.
Pour into mold.
Chill until firm.
Unmold onto chilled serving plate.
Surround with lettuce cups filled with cottage cheese.
Chef
