Olive Wreath Mold Salad


2 and 1/2 cups crushed pineapple
3 ounces of lime gelatin
1/2 cup grated cheese
1/2 cup chopped pimento
1/2 cup finely chopped celery
2/3 cup chopped walnuts
1/4 teaspoon salt
1 cup heavy cream, whipped
small stuffed olives (sliced)


Drain pineapple.

Heat pineapple syrup to boil. Add to gelatin, stir until dissolved. Cool.

When gelatin begins to thicken, add pineapple, cheese, pimento, celery, nuts, salt.

Fold in whipped cream.

Place a row of sliced olives in bottom of 9-inch ring mold.

Pour gelatine mixture into mold, chill until firm.

Unmold on top of endive or lettuce.

Serves 6-8.

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