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

Related recipes