Exotic Salad with Pineapple Figs

Categories: Fruits | Salads

Serves: 8 Tiny molds

Ingredients:

2 pk Lime-flavored gelatin
1 c Boiling water
1 c Crushed pineapple
-- and its syrup
1/2 c Thin-sliced coconut
1/2 c Chopped walnut halves
-OR- pecan halves

Instructions:
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 1 No. 2 can of 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.

EXOTIC SALAD:

Stir gelatin into hot water and stir until dissolved. Add remaining
ingredients. Place in individual molds. Chill. Turn out on salad
greens, top with mayonnaise and sprinkling of coconut.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip

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