Molded Turkey-Pineapple Salad Recipe

Step 1

Dissolve the gelatin in 1/4 cup of the pineapple juice. Let sit for 5 minutes. Boil the chicken broth and pour it over the gelatin. Stir to dissolve. Add the remaining cup of pineapple juice and chill until thickened.

Step 2

Meanwhile, combine the remaining ingredients in a bowl. Pour the gelatin mixture over the turkey and pour into a 9 x 5 inch loaf pan. Refrigerate overnight or at least 4 hours. Cut into squares and serve on lettuce.

1/4 recipe - 286 calories, 4 lean meat, 1 vegetable, 1 1/2 fruit exchange 27 grams carbohydrate, 32 grams protein, 6 grams fat, 86 mg sodium, 594 mg potassium, 80 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

Things You'll Need

  • 1tb Unflavored gelatin
  • 1 1/4c Pineapple juice
  • 3/4c Chicken broth
  • 3c Chopped turkey
  • 8oz Can crushed pineapple, drain
  • 20 Seedless green grapes, cut
  • 1/2c Finely chopped celery
  • 1/4c Chopped sweet red pepper
  • 2tb Minced green onion

About this Author - Recipes, food and cooking information.