Shamrock Salad
- 2 (3 oz.) pkg. lime gelatin
- 2 T. lemon juice
- 1 (8 oz.) can crushed pineapple drained (reserve
juice)
- 1 med. cucumber
- 1/4 cup. finely chopped onion
Prepare gelation as directed on package, adding
pineapple and lemon juice to water to make 2 cups liquid. Chill until syrupy.
Cut 2 slices of cucumber peel each 1/4-inch thick,
and cut into shamrock shape.
Use cucumber peel for stems. Arrange in bottom of 1 1/2-quart mold to form shamrocks. Chop
remaining cucumber to make 1 cup.
Add pineapple, onion and chopped cucumber to
gelatin. Spoon into mold and chill.
From "Courtin' in Kelly's Kitchen" by
Joanne Kliegl Kelly
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