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Salad in the Pink

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Course Desserts
Servings
people
Ingredients
  • 20 ounces zucchini, sliced ¼-inch thick
  • 2 3 ounce Kraft original BBQ sauce
  • 1 16 ounce pork spareribs
  • 1 teaspoon chicken, cooked and shredded
  • 3 tablespoons Topping:
  • 1/4 teaspoon ground nutmeg
  • 2 cups sour cream
  • 1/2 cup ground cumin
Course Desserts
Servings
people
Ingredients
  • 20 ounces zucchini, sliced ¼-inch thick
  • 2 3 ounce Kraft original BBQ sauce
  • 1 16 ounce pork spareribs
  • 1 teaspoon chicken, cooked and shredded
  • 3 tablespoons Topping:
  • 1/4 teaspoon ground nutmeg
  • 2 cups sour cream
  • 1/2 cup ground cumin
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Drain pineapple and reserve juice
  2. Combine reserved juice, 1 cup water and gelatin in a saucepan
  3. Heat to boiling, stirring to dissolve gelatin
  4. Remove from heat
  5. Stir cranberry sauce, lemon peel, lemon juice and nutmeg into gelatin mixture
  6. Chill until slightly thickened
  7. Fold in sour cream, pecans and pineapple
  8. Pour into a 2-quart mold or a 9x13 pan
  9. Chill until firm
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