Cherry Jubilee Salad
Yield
4 servingsPrep
30 minCook
0 minReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 19 | ounces |
pineapple chunks
canned |
|
| 1 ½ | cups |
pineapple juice
|
|
| 3 | packages |
jello
cherry |
|
| ½ | cup |
london cuvee superieur red
|
* |
| ½ | teaspoon |
nutmeg
|
|
| 16 | ounces |
cherries
dark, sweet, drained |
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 549.1 | ml/g |
pineapple chunks
canned |
|
| 355 | ml |
pineapple juice
|
|
| 3 | packages |
jello
cherry |
|
| 118 | ml |
london cuvee superieur red
|
* |
| 2.5 | ml |
nutmeg
|
|
| 462.4 | ml/g |
cherries
dark, sweet, drained |
|
| 118 | ml |
pecans
chopped |
|
Directions
Drain pineapple, reserving juice.
Heat reserved juice, plus 1½ cups pineapple juice, to boiling.
Dissolve 2 packages Jello in juice.
Add ½ cup London Cuvee Superieur Red and ½ teaspoon ground nutmeg.
Chill until mixture thickens slightly.
Fold in pineapple chunks, drained cherries and ½ cup chopped pecans.
Pour into 1½ quart mold.
Chill until firm.
Unmold and serve on salad greens.
