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GARNET BEET SALAD 1 (20 oz.) can crushed pineapple 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 cherry) 1/2 c. chopped pecans Topping: 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |