Exotic Salad with Pineapple Figs

Yields:	8 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	30 minutes
	Ready In	3 hours

Be the first to add a photo of this recipe!

Ingredients

2	packages	gelatin
1	cup	water	boiling
1	cup	pineapple	crushed
1/2	cup	coconut	sliced
1/2	cup	walnut halves	chopped

Directions

Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple Figs for an appetizing luncheon.

For Pineapple Figs, place about 20 California dried figs in a saucepan with pineapple juice, 2 slices lemon, and 1 cup sugar.

Bring to a boil, lower heat to simmer, cover and cook for 30 minutes.

Chill before serving with Exotic Salad.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

del.icio.us

Member Review

Fresh Blueberry Cream Pie

I didn't care for this pie because of the cream filling which tasted too much like sour cream. I feel maybe it needed some vanilla or more eggs to get rid of that overwhelming taste. Everyone else though liked it and thought the blueberries played down the sour cream taste. So I will probably make it again for others.

Recent Reviews