GARNET BEET SALAD|
1 (20 oz.) can crushed
1 (16 oz.) can julienne beets
1/2 c. water
1/4 c. vinegar
2 Tbsp. sugar
3 Tbsp. lemon juice
2 (3 oz.) pkg. black raspberry
jello (can use black
1/2 c. chopped pecans
1 (8 oz.) carton sour cream
3 Tbsp. mayonnaise
1 Tbsp. Blue cheese dressing
Drain pineapple and beets. Combine juice, water,
vinegar, sugar and lemon juice and bring to a boil. Dissolve
jello in hot liquid. Chill until thick but not set. Add
pineapple, beets, nuts. Chill until firm. Mix topping and add
before serving. Will serve 10.
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