MOLDED RHUBARB SALAD
Says Sue Seymour of Valatie, New York, "My bright red salad sets fresh tart rhubarb in a fruity-sweet gelatin blend."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, cook rhubarb in water until tender, about 5 minutes. Remove from the heat; stir in sugar and gelatin until dissolved. Add pineapple and nuts. Pour into an oiled 6-cup mold. Chill until set.
Nutrition Facts : Calories 225 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 34mg sodium, Carbohydrate 49g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
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