Ruby-Red Beet Salad

Name: Ruby-Red Beet Salad
Ingredients: 1 package (3 ounces) cherry gelatin; 1 package (3 ounces) raspberry gelatin; 1 package (3 ounces) strawberry gelatin; 4 cups boiling water; 1 can (20 ounces) crushed pineapple; 1 can (15 ounces) diced beets, drained; 1/2 cup mayonnaise; 1/2 cup sour cream; 3 tablespoons each chopped celery, green pepper and chives; Leaf lettuce, optional

10 ingredients

2 steps

Ingredients

1 package (3 ounces) cherry gelatin
1 package (3 ounces) raspberry gelatin
1 package (3 ounces) strawberry gelatin
4 cups boiling water
1 can (20 ounces) crushed pineapple
1 can (15 ounces) diced beets, drained
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons each chopped celery, green pepper and chives
Leaf lettuce, optional

Directions

1

In a large bowl, combine the gelatins; add boiling water and stir to dissolve. Drain pineapple, reserving the juice; set pineapple aside. Stir juice into gelatin. Refrigerate until slightly thickened. Stir in beets and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until firm.
2

For dressing, combine the mayonnaise, sour cream, celery, green pepper and chives in a small bowl. Cut gelatin into squares; serve on lettuce-lined salad plates if desired. Dollop with dressing.