Yield: 1 servings
|1 pack||Desired jelly; (set as per|
|; instruction on|
|; cover of pack)|
|¼ medium||Cabbage shredded|
|1 large||Cucumber diced|
|2 slices||Chopped pineapple; (2 to 3)|
|1 medium||Apple peeled and diced|
|1||Spring dill leaves finely chopped|
|2||Sticks shallots chopped; (2 to 3)|
|2 tablespoons||Cream; 2 tablespoon curds|
|; fresh, 1 teaspoon|
|; sugar (whipped|
|1 teaspoon||Ground sugar|
|Fresh ground pepper|
|Salt to taste|
Toss all ingredients together except the jelly and whipped mixture and dill leaves.
Chill in a large glass bowl.
Just before serving chop the jelly into inch-sized cubes.
Mix the cubes in the salad and toss lightly.
Pour the whipping on the salad and sprinkle the chopped dill on top for garnishing.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.