This original Tarla Dalal recipe can be viewed for free

Sunshine salad


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Added to 17 cookbooks
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An attractive salad for hot days. Can be prepared well in advance.

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Setting time: 35 mins.
Preparation time: 
Serves 12
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Ingredients


1 packet (100 grams) lemon jelly
1 small can (450 grams) pineapple slices
1 tbsp white vinegar
1/2 tsp salt
2 tbsp chopped walnuts (akhrot)

1 1/2 teacups grated carrots
1 head lettuce

For decoration
cucumber slices
tomato slices
capsicum strips

Method
  1. Chop the pineapple slices very finely and keep aside the syrup.
  2. Dissolve the jelly in 2 teacups of boiling water.
  3. Cool a little and add 1 teacup of the pineapple syrup and the salt and vinegar to the jelly. Set partially in the refrigerator.
  4. When almost set, break up the jelly and add the carrots, walnuts and pineapple pieces, leaving a few pieces for decoration.
  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.
  8. Surround with lettuce leaves, tomato slices and cucumber slices.
  9. Decorate a corner of the jelly with pineapple as a flower, walnut as a centre and capsicum strips as stem and leaves.
  10. Serve cold.
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