Molded Turkey-Pineapple Salad
Yield
4 servingsPrep
20 minCook
?Ready
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
gelatin, unflavored
unflavored |
*
|
| 1 ¼ | cups | pineapple juice |
|
| ¾ | cup | chicken broth |
|
| 3 | cups |
turkey
chopped |
*
|
| 8 | ounces |
pineapple
canned, crushed, drained |
|
| 20 | each |
green grapes
seedless, cut |
*
|
| ½ | cup |
celery
finely chopped |
|
| ¼ | cup |
sweet red bell peppers
chopped |
|
| 2 | tablespoons |
scallions, spring or green onions
minced |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
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.
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