Pine-a-Mint Salad
Pine-a-Mint Salad
Gelatin Mold with a Mission!
Ingredients:
20-ounce can crushed pineapple (including the juice)
4-ounce jar of pimentos (including juice), finely chopped
1/2 cup dill pickles, finely chopped
10 leaves of spearmint or ginger mint, finely minced
3 1/4 Tablespoons dill vinegar (or plain vinegar and minced dill)
3/4 cup sugar
2 Tablespoons plain or green gelatin
3/4 cup cold water
Instructions:
1. In a large bowl, mix together the pineapple, pimentos, dill pickles, mint, vinegar and sugar.
2. Stir thoroughly.
3. Cover.
4. Refrigerate at least 1 hour to blend the flavors.
5. Dissolve the gelatin in the cold water.
6. Melt it over hot water and stir it into the pineapple mixture.
7. Pour into 8 individual molds or a 6-cup mold.
8. Garnish as you would like. Some suggestions include adding a wreath of salad burnet paired with nasturtiums or other edible blossoms. Begonia flowers are edible and very pretty, too. Variegated pineapple mint and peppermint-scented geranium leaves are lovely. Serve with green-tinted mayonnaise to which minced dill and mint leaves have been added. This is also excellent as a holiday dish, especially decorated with dill foliage to imitate little Christmas Trees.
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| Pine-a-Mint Salad |
Shaudys, Phyllis. The Pleasure of Herbs. Pownal: Storey Communications, 1986. Print.
or
Shaudys, Phyllis V. Herbal Treasures. Pownal: Storey Communications, 1990. Print.
Kitchen Sink Mint: Photo Credit: http://www.wallcoo.net/photography/sz_184_Interior_Greenery_1024_02/Interior_herb_HQ153.html
Pine-a-Mint Salad: Photo Credit: http://www.midcenturymenu.com/2013/09/pickle-and-pineapple-gelatin-a-retro-gelatin-dare-or-knoxapocalypse-ii/
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