Cucumber and Pineapple Salad

Ingredients

• 1 pkg. lemon jello
• 1% c. boiling water
• 1 cc. canned pineapple juice
• 1 c. canned pineapple, diced
• 2 T. vinegar
• Y% t. salt
• 1% t. onion juice
• 1 cucumber, diced
• ly ec. mayonnaise

Method

1. 1

   Dissolve jello in boiling water.

2. 2

   Add pineapple juice, vinegar, salt, and onion juice.

3. 3

   Chill.

4. 4

   When slightly thickened, fold in cucumber, pineapple, and mayonnaise.

5. 5

   Turn into mold.

6. 6

   Chill until firm.

7. 7

   Unmold on lettuce.

8. 8

   Garnish with additional mayonnaise.

9. 9

   Serves eight.

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 21. The excerpt below is the record exactly as published.

CUCUMBER AND PINEAPPLE SALAD 1 pkg. lemon jello 1% t. onion juice 1% c. boiling water 1 cucumber, diced 1 cc. canned pineapple juice 1 c. canned pineapple, diced 2 T. vinegar ly ec. mayonnaise Y% t. salt

Cook this with the app: pantry check, scaling, and the assistant.