Exotic Salad with Pineapple Figs

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Title: Exotic Salad with Pineapple Figs
Categories: Fruits, Salads
Yield: 8 tiny molds

2 pk Lime-flavored gelatin
1 c Boiling water
1 c Crushed pineapple
-- and its syrup
1/2 c Thin-sliced coconut
1/2 c Chopped walnut halves
-OR- pecan halves

Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple
Figs for an appetizing luncheon. For Pineapple Figs, place about 20
California dried figs in a saucepan with 1 No. 2 can of pineapple juice, 2
slices lemon, and 1 cup sugar. Bring to a boil, lower heat to simmer,
cover and cook for 30 minutes. Chill before serving with Exotic Salad.

EXOTIC SALAD:

Stir gelatin into hot water and stir until dissolved. Add remaining
ingredients. Place in individual molds. Chill. Turn out on salad
greens, top with mayonnaise and sprinkling of coconut.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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