Exotic salad with pineapple figs

Yield: 8 tiny molds

Measure Ingredient
2 packs Lime-flavored gelatin
1 cup Boiling water
1 cup Crushed pineapple and its syrup
½ cup Thin-sliced coconut
½ cup Chopped walnut halves OR- pecan halves

Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple Figs for an appetizing luncheon. For Pineapple Figs, place about 20 California dried figs in a saucepan with 1 No. 2 can of pineapple juice, 2 slices lemon, and 1 cup sugar. Bring to a boil, lower heat to simmer, cover and cook for 30 minutes. Chill before serving with Exotic Salad.


Stir gelatin into hot water and stir until dissolved. Add remaining ingredients. Place in individual molds. Chill. Turn out on salad greens, top with mayonnaise and sprinkling of coconut.

Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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