A tangy salad that could also serve as an appetizer. –The Rutledge Inn, Fairlee, Vermont
Yield:
Serves 6Ingredients
1 cup applesauce
1/2 cup raspberry Jello
1/3 cup crushed and drained pineapple
Rind of 1 orange
Juice of 1 orange
7-Up to make 1 cup with the orange juice
Instructions
Bring applesauce to boiling (be sure it is not just bubbling). Add Jello and stir to fully dissolve. Add pineapple and orange rind. Stir in the orange juice combined with 7-Up, mix thoroughly, and chill in individual molds or one large mold. Serve on a bed of lettuce with mayonnaise and parsley for garnish.
