Emerald salad
6 servings
Ingredients
| Quantity | 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 |
| Endive or parsley | ||
Directions
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.