Molded Turkey-Pineapple Salad Recipe
1 tbsp unflavored gelatin
1 1/4 cup pineapple juice
3/4 cup chicken broth
3 cup chopped turkey
8 oz can crushed pineapple, drain
20 seedless green grapes, cut
1/2 cup finely chopped celery
1/4 cup chopped sweet red pepper
2 tbsp minced green onion
Dissolve the gelatin in 1/4 cup of the pineapple juice. Let sit for 5
minutes. Boil the chicken broth and pour it over the gelatin. Stir to
dissolve. Add the remaining cup of pineapple juice and chill until
Meanwhile, combine the remaining ingredients in a bowl. Pour the
gelatin mixture over the turkey and pour into a 9 x 5 inch loaf pan.
Refrigerate overnight or at least 4 hours. Cut into squares and serve
1/4 recipe - 286 calories, 4 lean meat, 1 vegetable, 1 1/2 fruit
exchange 27 grams carbohydrate, 32 grams protein, 6 grams fat, 86 mg
sodium, 594 mg potassium,
80 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
to Turkey Recipes
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Molded Turkey-Pineapple Salad Recipe from Recipes 4U
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