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Molded Turkey-Pineapple Salad

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Submitted by kay1955

YIELD

4 servings

PREP

20 min

COOK

?

READY

4 hrs

Ingredients

1 15
TABLESPOON ML GELATIN, UNFLAVORED
unflavored *
1 ¼ 296
CUPS ML PINEAPPLE JUICE
¾ 177
CUP ML CHICKEN BROTH
3 7.1E+2
CUPS ML TURKEY
chopped *
8 231.2
OUNCES ML/G PINEAPPLE
canned, crushed, drained
20 2E+1
EACH EACH GREEN GRAPES
seedless, cut *
½ 118
CUP ML CELERY
finely chopped
¼ 59
CUP ML SWEET RED BELL PEPPERS
chopped
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
minced

Directions

Dissolve the gelatin in ¼ cup of the pineapple juice.

Let sit for 5 minutes.

Boil the chicken broth and pour it over the gelatin.

Stir to dissolve.

Add the remaining cup of pineapple juice and chill until thickened.

Meanwhile, combine the remaining ingredients in a bowl.

Pour the gelatin mixture over the turkey and pour into a 9 x 5 inch loaf pan.

Refrigerate overnight or at least 4 hours.

Cut into squares and serve on lettuce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 86 8% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 77mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 8% Vitamin C 85%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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