Pineapple Aspic Salad


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A salad combining fruit, vegetables and jelly.

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Preparation Time: 
Cooking Time: a few mins.
Serves 10 to 12.
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1 small can (450 grams) pineapple slices
2 cucumbers
3 bananas
1 1/2 cups mixed boiled vegetables
1 recipe Salad Cream
1 head lettuce, chopped
1 packet (100 grams) lemon jelly
1 tbsp white vinegar
1/2 tsp salt
salt and sugar to taste

  1. Keep aside half the pineapple slices for decoration and cut the remaining into small pieces.
  2. Cut the cucumber and bananas into small pieces.
  3. Mix the boiled vegetables, cucumber, pineapple and banana pieces, salad cream, salt and sugar and put to chill.
  4. Dissolve the jelly in 3 teacups of boiling water.
  5. Cool a little and add the vinegar and 1/2 teaspoon salt and pour into 6 to 8 small wetted moulds. Put to set in the refrigerator.

How to serve

  1. Fill a round plate with the chilled salad and surroud with lettuce leaves. Dip the jelly moulds in hot water for a few seconds, loosen the sides and unmould all round the salad. Decorate with the remaining pineapple slices.
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