Emerald salad

Yield: 6 servings

Measure Ingredient
1 pack Line-flavored gelatin; 3oz.
¾ cup Hot water
¾ cup Cucmber; shredded, unpeeled
2 tablespoons Onion; grated
1 cup Cottage cheese; cream-style
1 cup Mayonnaise
⅓ cup Almonds; slivered, blanched
\N \N Endive or parsley

Dissolve gelatin in hot water. Chill until slighlty thick.

Combine cucumber and onion; drain well. Add cottage cheese, mayonnaise, and almonds; fold into gelatin mixture. Pour inot an 8-inch square dish; chill until firm.

To serve, cut into squares, and garnish with endive.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.

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