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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe comes from the Lion House Restaurant in our city. The dressing is different but really good. The salad is also very good without the dressing. Ingredients:
1 cup cooked beet, diced or shoestring |
1 (3 ounce) package strawberry gelatin or 1 (3 ounce) package cherry gelatin or 1 (3 ounce) package raspberry gelatin powder |
1/4 teaspoon salt |
1 cup boiling water or 1 cup beet juice, or combination |
1 (8 ounce) can crushed pineapple in juice |
2/3 cup chopped celery |
1/2 cup green onion, sliced very thin |
1/2 cup sour cream |
Directions:
1. Salad:.
2. Drain beets, measuring liquid; Add water to make 1 cup.
3. Dissolve gelatin and salt in boiling liquid.
4. Add 4 ice cubes and stir until ice is melted.
5. Chill until thickened.
6. Add beets and crushed pineapple.
7. Chill until set.
8. Dressing:.
9. Fold vegetables into sour cream.
10. Let stand to develop flavors.
11. Serve about 1 tablespoon of dressing on each salad.
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