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Cherry-Olive Salad

July 25, 2018

1 cup boiling water
1 package (3-ounces) cherry-flavored gelatin
1 can (17 ounces) pitted dark sweet cherries, drained and cut in half (reserve syrup)
1 tablespoon lemon juice
1/4 cup chopped walnuts
1/4 cup pimiento-stuffed olives, sliced

Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add enough water to reserved cherry syrup to measure 3/4 cup. Stir syrup-water mixture and lemon juice into gelatin mixture. Refrigerate until slightly thickened, about 1 hour.

Stir cherries, walnuts and olives into gelatin mixture. Pour into 6 individual molds. Refrigerate until firm, about 3 hours. 6 SERVINGS.

Cherry-Apple Salad: Omit walnuts and olives. Stir 1 medium unpared red apple, chopped (about 1 cup), into slightly thickened gelatin mixture. Divide mixture among 6 individual molds.

Timing Tip: If you want to serve at different times, Cherry Olive Salad will hold in refrigerator up to 24 hours.


© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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2 Comments leave one →
  1. Martin permalink
    November 30, 2018 10:37 am

    I have made this twice now (once with gelatin based cherry jello, once with a vegan alternative) and served it to my colleagues at work. Both were horrid.

    • November 30, 2018 3:59 pm

      I feel like you’re a cruel person. And I like that about you. 🙂

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