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Lime Jello Salad With Banana Nut Dressing Recipe
|Crushed pineapple||1 1⁄4 Can (12.5 oz) (1 Large Can)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Boiling water||2 1⁄2 Cup (40 tbs) (Or As Needed)|
|Lime jello||1 Ounce (Two 0.5 Ounce Package)|
|Chopped pecans||1 Cup (16 tbs)|
|Grated lemon rind||2 Tablespoon|
|Cottage cheese||2 Cup (32 tbs), drained|
|Finely chopped celery||1 Cup (16 tbs)|
|Prepared horseradish||2 Teaspoon|
Calories 123 Calories from Fat 66
% Daily Value*
Total Fat 8 g12%
Saturated Fat 0.96 g4.8%
Trans Fat 0 g
Cholesterol 3.8 mg
Sodium 218.4 mg9.1%
Total Carbohydrates 9 g3%
Dietary Fiber 1.7 g6.7%
Sugars 6.5 g
Protein 6 g11.7%
Vitamin A 1.6% Vitamin C 19.4%
Calcium 5.1% Iron 1.9%
*Based on a 2000 Calorie diet
Add lemon juice and enough boiling water to make 3 cups of liquid.
Add to gelatin and stir until dissolved.
Chill mixture until syrupy.
Spoon about 1 1/2 cups gelatin into medium sized bowl.
Fold in drained pineapple, pecans and grated lemon rind.
Pour into lightly greased loaf pan.
Chill until firm and sticky.
Keep remaining syrupy gelatin at room temperature.
When layer in mold is firm, beat syrupy gelatin until fluffy.
Blend in cottage cheese, celery, horseradish and salt.
Spoon over layer in pan.
Chill until firm.
Serve with Banana Nut Dressing.