- 1 package (3 ounces) berry blue gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 can (29 ounces) peach halves, drained
- 4 toothpicks
- 2 thick slices process American cheese
- 2 cups torn lettuce
- Place gelatin in a bowl; add boiling water and stir until gelatin is dissolved. Stir in cold water. Pour gelatin onto four salad plates; refrigerate until firm. For boat, place a peach half, cut side up, in the center of each plate (refrigerate any remaining peaches for another use). Cut cheese slices in half diagonally. For sail, carefully insert a toothpick into the top center of each cheese triangle. Bend cheese slightly; push toothpick through bottom center of cheese. Insert toothpick into edge of peach. Arrange lettuce around plate. Yield: 4 servings.
Originally published as Sailboat Salads in Quick Cooking May/June 2000, p41
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