Cooking Recipe Cherry Jubilee Salad
Recipe Ingredients
19 oz
Can pineapple chunks
1 1/2 c
Pineapple juice
3 pk
Cherry jello
1/2 c
London cuvee superieur red
1/2 ts
Nutmeg
16 oz
Dark sweet cherries drained
1/2 c
Chopped pecans
Directions
Drain pineapple, reserving juice. Heat reserved juice, plus 1-1/2
cups pineapple juice, to boiling. Dissolve 2 pkgs. Jello in juice.
Add 1/2 cup London Cuvee Superieur Red and 1/2 teaspoon ground
nutmeg. Chill until mixture thickens slightly. Fold in pineapple
chunks, drained cherries and 1/2 cup chopped pecans. Pour into 1-1/2
quart mold. Chill until firm. Unmold and serve on salad greens.