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Ruby-Red Beet Salad
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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 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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |