Pineapple-Cucumber Salad – Molded Grape Salad


Pineapple-Cucumber Salad

1 can (20 oz.) crushed pineapple
1 envel. unflavored gelatin
1/2 cup sugar
1 tsp. salt
Juice of 1 lemon
1/3 cup vinegar
Green food coloring, if desired
1/2 cup diced cucumber

Drain pineapple; measure juice anset pineapple aside. Add water to juice, if necessary, to make 1 cup liquid.

Mix together gelatin, sugar and salt in a bowl. Heat the 1 cup liquid to boiling; add to gelatin and stir to dissolve gelatin. Add lemon juice to gelatin with vinegar. Add 1 or 2 drops green coloring; stir to blend evenly. Chill, stirring often until slightly thickened. Fold in drained pineapple and cucumber. Pour into a 1- quart mold. Chill until set. Unmold on salad greens Garnish with stuffed olives, if desired. Serves 6.

Molded Grape Salad

1 envel. unflavored gelatin
1/4 cup cold water
Few grains salt
1 1/2 cups boiling water
1 can (6 oz.) grape juice concentrate
1 Tsp. lemonade concentrate
Grapefruit sections

Soften gelatin in cold water. Add salt and boiling water; stir until gelatin dissolves. Add grape juice and lemonade; pour into individual ring molds. Chill until firm. Unmold on salad greens. Put several grapefruit sections in center of each ring. Makes 6 servings.

Published by -COOKINDEX- Division of H.S. Stuttman Co., Inc. New York © Copyright 1958 Tested Recipe Institute, Inc. New York

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.