Beet nut gelatin salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (20 oz.) crushed pineapple |
| 1 | can | (16 oz.)julienne or sliced |
| Beets, cut into strips | ||
| ¼ | cup | Vinegar |
| 3 | tablespoons | Lemon juice |
| 2 | packs | (3 oz.) black raspberry, |
| Black cherry or lemon jello | ||
| ½ | cup | Water |
| 2 | tablespoons | Sugar |
| ½ | cup | Chopped pecans |
| DRESSING: OPTIONAL | ||
| 1 | (8 oz.) sour cream | |
| 1 | tablespoon | Blue cheese dressing |
| 3 | tablespoons | Mayonnaise |
Directions
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.