Exotic Salad with Pineapple Figs
Yield
8 servingsPrep
20 minCook
30 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages | gelatin, unflavored |
|
| 1 | cup |
water
boiling |
|
| 1 | cup |
pineapple
crushed |
*
|
| ½ | cup |
coconut
sliced |
*
|
| ½ | cup |
walnuts
chopped |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Directions
Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple Figs for an appetizing luncheon.
For Pineapple Figs, place about 20 California dried figs in a saucepan with pineapple juice, 2 slices lemon, and 1 cup sugar.
Bring to a boil, lower heat to simmer, cover and cook for 30 minutes.
Chill before serving with Exotic Salad.
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