A festive cheese, fruit and vegetable gelatin mold with a bottom layer of cottage cheese mixed with chopped nuts and flat-leaf parsley, and a top layer of lemon gelatin with crushed pineapple and shredded carrot, served with a creamy lemon dressing.

Royal Hawaiian Pineapple and Cheese Salad

Mold:
1 (20-ounce) can crushed pineapple
1 1/4 cups (10 ounces) cottage cheese
1/4 cup chopped nuts
2 tablespoons chopped flat-leaf parsley
1 tablespoon (1 envelope) unflavored gelatin
3/4 cup cold water
3 tablespoons lemon juice
1/4 teaspoon salt
1 cup shredded raw carrot
Salad greens

 

Lemon Dressing:
1 cup dairy sour cream
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons granulated sugar

1. Drain pineapple, reserving syrup; set aside.
2. Combine cottage cheese, nuts and parsley; spread on bottom of mold.
3. To reserved pineapple syrup add sufficient water to measure 1 cup. In saucepan, soften gelatin in pineapple syrup; warm over low heat, stirring constantly, until gelatin is dissolved. Add 3/4 cup cold water, lemon juice and salt. Chill until jelly-like consistency. Add crushed pineapple and carrot. Pour into 6 cup mold over cottage cheese layer. Chill until firm. Unmold onto salad greens. Serve with Lemon Dressing.
4. For Lemon Dressing: In small bowl blend together Sour Cream, lemon peel and juice and sugar. Chill.

Makes 8 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.