by Tarla Dalal
Added to 56 cookbooks
This recipe has been viewed 5036 times
A tangy salad, ideal for the hot days.
- Chop the pineapple slices very finely and keep aside a few pieces for decoration. Keep aside the syrup from the can.
- Dissolve the jelly in 2 teacups of boiling water.
- 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.
- When almost set, break up the jelly and add the carrots, walnuts and pineapple pieces.
- Wet a bread mould tin and fill up with the jelly mixture.
- Put to set in the refrigerator.
- 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).
- Surround with lettuce leaves, tomato slices and cucumber slices.
- Decorate the jelly with a flower made from pineapple pieces with a walnut as the centre and capsicum strips as stem and leaves.
- Serve cold.
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