Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple Figs for an appetizing luncheon. For Pineapple Figs, place about 20 California dried figs in a saucepan with 1 No. 2 can of pineapple juice, 2 slices lemon, and 1 cup sugar. Bring to a boil, lower heat to simmer, cover and cook for 30 minutes. Chill before serving with Exotic Salad.
EXOTIC SALAD: Stir gelatin into hot water and stir until dissolved. Add remaining ingredients. Place in individual molds. Chill. Turn out on salad greens, top with mayonnaise and sprinkling of coconut.
Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias