Beet nut gelatin salad

Yield: 1 Servings

Measure Ingredient
1 can (20 oz.) crushed pineapple
1 can (16 oz.)julienne or sliced
\N \N Beets, cut into strips
¼ cup Vinegar
3 tablespoons Lemon juice
2 packs (3 oz.) black raspberry,
\N \N Black cherry or lemon jello
½ cup Water
2 tablespoons Sugar
½ cup Chopped pecans
1 \N (8 oz.) sour cream
1 tablespoon Blue cheese dressing
3 tablespoons Mayonnaise

Drain pineapple and beets. Combine juice, water, vinegar, sugar and lemon juice. Bring to boil. Dissolve jello in hot liquid. Chill until the consistency of unbeaten egg whites. Add pineapple,beets and nuts. Pour into 6 cup mold.

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