Molded Turkey-Pineapple Salad |
Course : Turkey
Serves: 4 |
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Ingredients:
1 tablespoon unflavored gelatin |
1 1/4 cups pineapple juice |
3/4 cup chicken broth |
3 cups chopped turkey |
8 ounces crushed pineapple -- drain |
20 pieces seedless green grapes -- cut |
1/2 cup finely chopped celery |
1/4 cup chopped sweet red pepper |
2 tablespoons minced green onion |
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Preparation / Directions:
Dissolve the gelatin in 1/4 cup of the pineapple juice. Let sit for 5 minutes. Boil the chicken broth and pour it over the gelatin. Stir to dissolve. Add the remaining cup of pineapple juice and chill until thickened.
Meanwhile, combine the remaining ingredients in a bowl. Pour the gelatin mixture over the turkey and pour into a 9 x 5 inch loaf pan. Refrigerate overnight or at least 4 hours. Cut into squares and serve on lettuce.
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