Congealed Mandarin Orange Salad
Congealed Mandarin Orange Salad is an moderately easy dinner. Made with 1 (15 oz.) can crushed pineapple (undrained), 1 (11 oz.) can mandarin oranges (undrained), 1 (6 oz.) orange flavored gelatin, 1 1/2 c. hot tea and 1 (8 oz.) can water chestnuts, drained and chopped, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Drain pineapple oranges; reserve juice.
Add enough water to have 1 1/2 cups of reserved liquid.
Dissolve gelatin in hot
Add 1 1/2 cups reserved liquid. Chill until consistency of unbeaten egg whites.
Fold in pineapple, oranges and water chestnuts.
Mixture into a lightly oiled ring mold; cover and chill until firm. Unmold onto a lettuce-lined plate.
Serves 8.
π· Perfect Pairings
Complete your meal with these
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