BORSCHT SALAD

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Borscht Salad image

Number Of Ingredients 10

1 (1-pound 4-ounce) can crushed pineapple
1 (6-ounce) package raspberry jello
1 1/2 cups water boiling
1 (1-pound) can beet cubed
3 tablespoons cider vinegar
1 teaspoon dill weed dried
dash salt
1 cup celery chopped
sour cream Dairy
Dill weed for garnish

Steps:

  • Drain pineapple, reserving syrup. Dissolve gelatin in boiling water. Stir in beets with liquid, vinegar, dill, salt and reserved pineapple liquid. Chill until syrupy. Fold in celery and pineapple. Pour into 2-quart mold. Chill until firm. Top with sour cream and a sprinkle of dill weed.

Nutrition Facts : Nutritional Facts Serves

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