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Ruby-Red Beet Salad

1 package (3 ounces) cherry gelatin
1 package (3 ounces) raspberry gelatin
1 package (3 ounces) strawberry gelatin
4 cups boiling water
1 can (20 ounces) crushed pineapple
1 can (15 ounces) diced beets, drained
DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons each chopped celery, green pepper and chives
Leaf lettuce, optional

In a large bowl, combine the gelatins; add boiling water and stir to

Printed from tasteofhome.com Oct 12, 2008

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Ruby-Red Beet Salad cont.

dissolve. Drain pineapple, reserving the juice; set pineapple aside.
Stir juice into gelatin. Refrigerate until slightly thickened. Stir
in beets and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate
until firm. For dressing, combine the mayonnaise, sour cream,
celery, green pepper and chives in a small bowl. Cut gelatin into
squares; serve on lettuce-lined salad plates if desired. Dollop with
dressing.

Yield: 12-15 servings.