Rosy Rhubarb Salad Recipe
Just plain healthy recipe...
This dish goes well with pork or poultry. Rosy Rhubarb Salad a tad on the tart side, so it rounds out rich food beautifully.
3 cups sliced fresh or frozen rhubarb
1 tablespoon sugar
1 3-oz. package raspberry gelatin
1 teaspoon lemon juice
1 cup unsweetened pineapple juice
1 cup diced peeled apples
1 cup diced celery
1 cup chopped pecans
In a saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender. Remove from the heat; add gelatin and stir until dissolved. Stir in lemon and pineapple juices. Chill until partially set.
Stir in apples, celery and pecans. Pour into a 4-1/2 cup mold or glass bowl. Chill several hours or overnight.
Yield: 8 servings
Calories: 96; Total Fat: 1g; Saturated fat: trace; Cholesterol: 0mg; Carbohydrates: 21g; Protein: 2g; Sodium: 42mg
Would you consider using organic pecans for the best pecans possible? If so, check out Braga Organic Farms Organic Raw Pecans. They are certified organic, great tasting and packed fresh.