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Add a photoServings: 8
Ingredients
- 2 pkt Lime-flavored gelatin
- 1 c. Boiling water
- 1 c. Crushed pineapple and its syrup
- 1/2 c. Thin-sliced coconut
- 1/2 c. Minced walnut halves Or possibly- pecan halves
Directions
- Plan on sliced chicken or possibly turkey or possibly cool pork, the salad mold and Pineapple Figs for an appetizing luncheon. For Pineapple Figs, place about 20 California dry figs in a saucepan with 1 No. 2 can of pineapple juice, 2 slices lemon, and 1 c. sugar. Bring to a boil, lower heat to simmer, cover and cook for 30 min. Refrigeratebefore serving with Exotic Salad.
- EXOTIC SALAD:Stir gelatin into warm water and stir till dissolved. Add in remaining ingredients. Place in individual molds. Chill. Turn out on salad greens, top with mayonnaise and sprinkling of coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 8 servings | |
| Calories 110 | |
| Calories from Fat 18 | 16% |
| Total Fat 2.16g | 3% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 103mg | 4% |
| Potassium 27mg | 1% |
| Total Carbs 20.99g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 19.33g | 13% |
| Protein 2.2g | 4% |
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