by Tarla Dalal
Added to 17 cookbooks
This recipe has been viewed 11613 times
A gorgeous shining salad which makes a perfect party centerpiece.
- For the salad
- Dissolve the jelly in 3 teacups of boiling water.
- Cool a little and add the lemon juice, green colouring and salt.
- Cut 1 pineapple ring 4 quarter segments and keep aside. Chop the remaining pineapple slices very finely.
- Wet a ring mould tin and pour a little jelly mixture, arrange quarters of the pineapple ring decoratively at the base and put to set in the refrigerator.
- Add the grapes, chopped pineapple and celery to the remaining jelly mixture.
- Pour this mixture over the set jelly and put to set in the refrigerator.
- Keep the cabbage and celery in ice-cold water for 30 minutes and drain.
- Add the grapes, salt, pepper and sugar.
- Just before serving, dip the mould in hot water for few seconds, loosen the sides and unmould in the centre of a plate. Surround the jelly with the cabbage, celery, grape mixture and also fill this mixture in the center.
- Chop the lettuce leaves and make a border.
- Serve cold with plenty of salad cream.
- Note : Instead of serving salad cream separately, you can also mix 1 teacup of salad cream with cabbage, celery, grape garnish.
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