| Molded Turkey Pineapple Salad | | | | | | |
| | | | | | | | | | |
| 1 tbsp unflavored gelatin | | | 20 seedless green grapes, cut | | | |
| 1 1/4 cup pineapple juice | | | 1/2 cup finely chopped celery | | |
| 3/4 cup chicken broth | | | 1/4 cup chopped sweet red pepper | | |
| 3 cup chopped turkey | | | 2 tbsp minced green onion | | | |
| 8 oz can crushed pineapple, drain | | | | | | | |
| | | | | | | | | | |
| Dissolve the gelatin in 1/4 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. |
| Serves 4. |
Free Forum Hosting
Important Announcement
First 