Cherry jubilee salad

Yield: 4 Servings

Measure Ingredient
19 ounces Can pineapple chunks
1½ cup Pineapple juice
3 packs Cherry jello
½ cup London cuvee superieur red
½ teaspoon Nutmeg
16 ounces Dark sweet cherries drained
½ cup Chopped pecans

Drain pineapple, reserving juice. Heat reserved juice, plus 1-½ cups pineapple juice, to boiling. Dissolve 2 pkgs. Jello in juice.

Add ½ cup London Cuvee Superieur Red and ½ teaspoon ground nutmeg. Chill until mixture thickens slightly. Fold in pineapple chunks, drained cherries and ½ cup chopped pecans. Pour into 1-½ quart mold. Chill until firm. Unmold and serve on salad greens.

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