Molded turkey-pineapple salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unflavored gelatin |
| 1¼ | cup | Pineapple juice |
| ¾ | cup | Chicken broth |
| 3 | cups | Chopped turkey |
| 8 | ounces | Can crushed pineapple, drain |
| 20 | Seedless green grapes, cut | |
| ½ | cup | Finely chopped celery |
| ¼ | cup | Chopped sweet red pepper |
| 2 | tablespoons | Minced green onion |
Directions
Dissolve the gelatin in ¼ cup of the pineapple juice. Let sit for 5 minutes. Boil the chicken broth and pour it over the gelatin. Stir to dissolve. Add the remaining cup of pineapple juice and chill until thickened.
Meanwhile, combine the remaining ingredients in a bowl. Pour the gelatin mixture over the turkey and pour into a 9 x 5 inch loaf pan.
Refrigerate overnight or at least 4 hours. Cut into squares and serve on lettuce.
¼ recipe - 286 calories, 4 lean meat, 1 vegetable, 1½ fruit exchange 27 grams carbohydrate, 32 grams protein, 6 grams fat, 86 mg sodium, 594 mg potassium, 80 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93