Yield: 8 tiny molds
|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