Orange Surprise


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A tangy salad, ideal for the hot days.

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Serves 12.
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  1. Chop the pineapple slices very finely and keep aside a few pieces for decoration. Keep aside the syrup from the can.
  2. Dissolve the jelly in 2 teacups of boiling water.
  3. Cool a little and add the lemon juice, salt and 1 teacup of the pineapple syrup. Set partially in the refrigerator in a broad vessel.
  4. When almost set, break up the jelly and add the carrots, walnuts and pineapple pieces.
  5. Wet a bread mould tin and fill up with the jelly mixture.
  6. Put to set in the refrigerator.
  7. Just before serving, dip the mould in hot water for a few seconds, loosen the sides and unmould on a plate (or in individual serving bowls if for a sitting-down meal).
  8. Surround with lettuce leaves, tomato slices and cucumber slices.
  9. Decorate the jelly with a flower made from pineapple pieces with a walnut as the centre and capsicum strips as stem and leaves.
  10. Serve cold.
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