Emerald Salad

Emerald Salad

Added to 17 cookbooks   This recipe has been viewed 17240 times

A gorgeous shining salad which makes a perfect party centerpiece.

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Emerald Salad recipe - How to make Emerald Salad

Setting Time: 30 mins.   Preparation Time:    Cooking Time:    Total Time:     10Serves 10.
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1 packet (100 grams) lemon or lime jelly
1 1/2 cups seedless green grapes
1 small can (450 grams) pineapple slices
1 tbsp chopped celery
1/2 tbsp lemon juice
1/2 tsp salt
a few drops of green colouring

For the garnish
1 1/2 cups shredded cabbage
1 tbsp chopped celery
3/4 cup seedless grapes
salt, pepper and sugar to taste
1 bundle lettuce leaves

To serve
Salad Cream
  1. For the salad
  2. Dissolve the jelly in 3 teacups of boiling water.
  3. Cool a little and add the lemon juice, green colouring and salt.
  4. Cut 1 pineapple ring 4 quarter segments and keep aside. Chop the remaining pineapple slices very finely.
  5. 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.
  6. Add the grapes, chopped pineapple and celery to the remaining jelly mixture.
  7. Pour this mixture over the set jelly and put to set in the refrigerator.

For the garnish

    For the garnish
  1. Keep the cabbage and celery in ice-cold water for 30 minutes and drain.
  2. Add the grapes, salt, pepper and sugar.

How to proceed

    How to proceed
  1. 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.
  2. Chop the lettuce leaves and make a border.
  3. Serve cold with plenty of salad cream.

  1. 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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