Red And White Salad

Recipe Ingredients

		First Layer:
1/4 cup	59ml	Cold water
1 tablespoon	15ml	Gelatin
4 cups	948ml	Cranberry sauce - 2 cans
1 cup	146g / 5.1oz	Crushed pineapple
1/2 cup	73g / 2.6oz	Black walnuts - chopped
		Second Layer:
2 cups	125g / 4.4oz	Cooked chicken - cubed
1 cup	110g / 3.9oz	Celery - finely chopped
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
1/4 cup	59ml	Cold water
1 tablespoon	15ml	Gelatin
1 cup	237ml	Mayonnaise
1/2 cup	118ml	Evaporated milk
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Black pepper - or white

Recipe Instructions

Cranberry layer:

1. Put into a small bowl the 1/4 cup cold water and sprinkle in 1 envelope gelatin. Let soften for 5 minutes.

2. Blend in large bowl 4 cups whole cranberry sauce (two 16-ounce cans), drained crushed pineapple and the walnuts.

3. Dissolve gelatin thoroughly by placing bowl in very hot water. When gelatin is dissolved, stir it and then blend into the cranberry mixture. Put mixture into a mold. You will need a 3-quart mold that has been lightly oiled for this recipe. Do not use olive oil. Chill mixture until slightly set.

Chicken layer:

4. Repeat for gelatin as in first layer. Blend together the mayonnaise, evaporated milk, salt and pepper. Stir in the dissolved gelatin. Fold in the chicken, celery and parsley.

5. When first layer is slightly set (the consistency of unbeaten egg whites) turn the chicken mixture onto the cranberry layer.

6. Refrigerate until firm. Unmold onto chilled serving platter, decorated with curly lettuce if you prefer. Serve with additional mayonnaise.

Source:
Jo Anne Merrill

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