Cherry Jubilee Salad Recipe

Step 1

Drain pineapple, reserving juice. Heat reserved juice, plus 1-1/2 cups pineapple juice, to boiling. Dissolve 2 pkgs. Jello in juice. Add 1/2 cup London Cuvee Superieur Red and 1/2 teaspoon ground nutmeg. Chill until mixture thickens slightly. Fold in pineapple chunks, drained cherries and 1/2 cup chopped pecans. Pour into 1-1/2 quart mold. Chill until firm. Unmold and serve on salad greens.

Things You'll Need

  • 19oz Can pineapple chunks
  • 1 1/2c Pineapple juice
  • 3pk Cherry jello
  • 1/2c London cuvee superieur red
  • 1/2ts Nutmeg
  • 16oz Dark sweet cherries drained
  • 1/2c Chopped pecans

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