Friday, October 10, 2014

BING CHERRY SALAD

I got this recipe from Southern Living magazine three or four years ago. It is easy to prepare but does require hours of chilling time making it a perfect make-ahead dish.

1 can (15-oz) Bing cherries
2 cans (8-oz each) crushed pineapple in juice
1 pkg (6-oz) cherry-flavored gelatin
1 cup cold water
Mayonnaise, optional
Poppy seeds for garnish, optional
Arugula lettuce leaves for garnish, optional

Drain cherries and pineapple, reserving 1 1/2 cups of juice (add water to make 1 1/2 cups, if necessary) in a saucepan. Bring juice mixture to boil over medium heat; stir in the gelatin and cook, stirring constantly, for 2 minutes or until gelatin is completely dissolved. Remove from the heat and stir in the cold water.

Chill gelatin about 1 1/2 hours until the consistency of egg whites.

Gently stir the cherries and pineapple into the chilled gelatin and pour mixture into 8 (2/3 cup) molds or an 8-inch square baking dish. Cover and chill 8 hours or until firm.

To serve, dollop with mayonnaise sprinkled with poppy seeds and add a lettuce leaf, if desired.

Yield: 8 or 9 servings




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