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Tea Garden Salad




Source of Recipe


RC


Recipe Introduction


Individual tea garden gelatin molds made with your favorite brew of tea. Little beauties served with whipped cream and a shortbread cookie.

• 3 oz package orange gelatin
• 1 cup hot black tea
• 11 oz can mandarin oranges
• 9 oz can crushed pineapple
• 5 oz can sliced water chestnuts
• Whipped cream
• Mint leaves
• Shortbread cookies


Dissolve gelatin in hot tea. Drain and reserve juice from oranges and pineapple. Add 1 cup of reserved juice to gelatin. (Add orange juice or other fruit juice to equal 1 cup, if necessary). Stir well and chill until gelatin begins to thicken.

Add water chestnuts, pineapple and orange sections. Spoon into 8 well oiled individual molds.

Refrigerate until set. Serve on individual platters with a whipped cream garnish, a mint leaf and a shortbread cookie.