Exotic Salad with Pineapple Figs
Yield
8 servingsPrep
20 minCook
30 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
|
|
| 1 | cup |
water
boiling |
|
| 1 | cup |
pineapple
crushed |
*
|
| ½ | cup |
coconut
sliced |
*
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
|
|
| 237 | ml |
water
boiling |
|
| 237 | ml |
pineapple
crushed |
*
|
| 118 | ml |
coconut
sliced |
*
|
| 118 | ml |
walnuts
chopped |
|
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.
