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Cherry Jubilee Salad Recipe

by Global Cookbook

Ingredients

19 ounce Can pineapple chunks 1 1/2 c. Pineapple juice 3 pkt Cherry jello 1/2 c. London cuvee superieur red

1/2 tsp Nutmeg 16 ounce Dark sweet cherries liquid removed 1/2 c. Minced pecans

Directions

1. Drain pineapple, reserving juice. Heat reserved juice, plus 1-1/2 c. pineapple juice, to boiling. Dissolve 2 Packages Jello in juice. Add in 1/2 c. London Cuvee Superieur Red and 1/2 tsp. grnd nutmeg. Refrigeratetill mix thickens slightly. Mix in pineapple chunks, liquid removed cherries and 1/2 c. minced pecans. Pour into 1-1/2 qt mold. Refrigeratetill hard.
2. Unmold and serve on salad greens.

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