Under-The-Sea Salad Recipe - Cooking Index
Under-The-Sea Salad Recipe - Cooking Index
| 1 | Pear halves in syrup - (15 1/4 oz) - undrained | |
| 1 | Lime-flavored gelatin - (3 oz) | |
| 1/4 teaspoon | 1.3ml | Salt - (optional) |
| 1 cup | 237ml | Boiling water |
| 1 tablespoon | 15ml | Lemon juice |
| 2 | Cream cheese - (3 oz) - softened | |
| 1/8 teaspoon | 0.6ml | Ground cinnamon |
| Salad greens for serving - (optional) |
Drain the pears, reserving 3/4 cup of the syrup. Dice the pears; set aside.
Place the gelatin and salt in a bowl and add the boiling water. Stir until completely dissolved, at least 2 minutes. Stir in the reserved syrup and the lemon juice. Pour 1 1/4 cups of the gelatin into an 8- by 4-inch loaf pan or 4-cup mold. Refrigerate until set but not firm, about 1 hour (it should stick to your finger when touched).
Gradually beat the remaining gelatin into the cream cheese with a wire whisk until smooth. Stir in the pears and cinnamon. Spoon over the gelatin layer in the pan. Refrigerate until firm, 4 hours. Unmold. Serve on salad greens, if desired. Garnish as desired.
This recipe yields 6 servings.
Each serving: 196 calories; 120 mg sodium; 31 mg cholesterol; 10 grams fat; 6 grams saturated fat; 25 grams carbohydrates; 4 grams protein; 1.76 grams fiber.
Source:
The Los Angeles Times, 02-13-2002
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