Salads:

Christmas Wreath Salad

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Ingredients

1 package (6 ounces) strawberry gelatin
1 cup boiling water
1 can (20 ounces) crushed pineapple
1 cup (8 ounces) plain yogurt
1 cup chopped pecans, optional
1/2 cup red marachino cherries, halved

Instructions

In a bowl, dissolve gelatin in boiling water. Refrigerate until partially set, about 30 minutes. Drain pineapple, reserving juice, set pineapple aside. Add enough cold water to juice to measure 1-3/4 cups; stir into gelatin mixture. Whisk in yogurt until smooth. Fold in nuts, if desired, and cherries and reserved pineapple. Pour into a two quart ring mold which has been coated with nonstick cooking spray. Refrigerate until set. Unmold on lettuce lined serving plate and garnish with cherries, if desired. Makes 6 servings.

Marjorie Fisher
Davenport