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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Adapted from a recipe that I've had for about 30 years, this salad was a big hit when I served it to my future in-laws. -Toni Talbott, Fairbanks, Alaska Ingredients:
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 |
Directions:
1. 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.
2. 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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