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Cardinal Salad


1 - 3 oz pkg of lemon flavored Jello
1 cup boiling water
1- 16 oz can of beets, drained (reserving liquid) and chopped
3 tablespoon cider vinegar
3/4 cup finely chopped celery
2 tablespoon prepared horseradish
1 tsp salt
Escarole leaves

In a bowl, combine the Jello and boiling water, stir until disolved, add 3/4 cup of reserved beet juice and chill slightly.

Add the beets, vinegar, celery, onion, horseradish, and salt and stir until well blended. Transfer the mixture to a large mold, cover with plastic wrap and chill until firm. Serve, unmolded, on the leaves.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.