Sunshine Salad Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| 2 1-pound 4-ounce cans pineapple chunks | ||
| Boiling water | 1 Cup (16 tbs) | |
| Vinegar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Carrots | 2 Cup (16 tbs), grated | |
| Lettuce | ||
| Green pepper | 1 To taste | |
| Parsley | ||
| Maraschino cherry | ||
Directions
Early on day:
1. In large bowl, sprinkle gelatin on lemon juice and about 1/2 cup syrup from pineapple; let stand 5 minutes to soften. Remove 3 pineapple chunks from can; wrap; refrigerate.
2. Stir in boiling water, then vinegar, salt, carrots, pineapple chunks, and rest of syrup. Pour into rinsed 9-by-5-by-3-inch loaf pan. Refrigerate until firm—atleast 3 hours.
About 15 minutes before serving:
1. Arrange bed of lettuce on salad by dipping mold quickly water; top with cookie sheet; invert wide spatulas, transfer to platter.
2. Decorate with flower made from thin strips green pepper for stem, parsley for a leaf, reserved pineapple chunks, cut in half, for bud. Use maraschino cherry, for center of flower.To serve, cut into 10 crosswise slices with- very sharp knife.
1. In large bowl, sprinkle gelatin on lemon juice and about 1/2 cup syrup from pineapple; let stand 5 minutes to soften. Remove 3 pineapple chunks from can; wrap; refrigerate.
2. Stir in boiling water, then vinegar, salt, carrots, pineapple chunks, and rest of syrup. Pour into rinsed 9-by-5-by-3-inch loaf pan. Refrigerate until firm—atleast 3 hours.
About 15 minutes before serving:
1. Arrange bed of lettuce on salad by dipping mold quickly water; top with cookie sheet; invert wide spatulas, transfer to platter.
2. Decorate with flower made from thin strips green pepper for stem, parsley for a leaf, reserved pineapple chunks, cut in half, for bud. Use maraschino cherry, for center of flower.To serve, cut into 10 crosswise slices with- very sharp knife.
Chef
