Salad Recipes

Tangy Cottage Lime Salad
Print Recipe
  • 1 package (6 ounces) or 2 packages (3 ounces) lime flavored gelatin
  • 1-1/2 cups boiling water
  • 1 can (20 ounces) pineapple tidbits
  • 1 cup small curd cottage cheese
  • 1 cup Swiss Valley Farms sour cream
  • Flowering kale or romaine lettuce leaves

Place gelatin in a large bowl. Add boiling water, stirring until gelatin is dissolved, about 2 minutes. Drain pineapple, reserving liquid. Add ice cubes to liquid to measure 2-1/2 cups. Stir mixture into dissolved gelatin, stirring until ice cubes melt. Chill until mixture is the consistency of unbeaten egg white. (In the refrigerator for 5 to 10 minutes, or several minutes over a bowl of ice, stirring frequently.) Combine pineapple, cottage cheese and sour cream, stir into gelatin mixture, mixing well. Pour into 2-quart mold or large ring mold. Cover and chill until set, about 5 hours. Unmold onto kale lined serving plate. Yield: 16 servings.
Salad Recipes

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