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    Ruby Red Raspberry Salad

    I usually make this delicious and attractive salad for Christmas but have been known to make it at other times of the year as well. It is a good accompaniment with both turkey and ham. It also comes from Taste of Home cooking magazine.


    List of Ingredients


    • 1 package (3 ounces) raspberry flavored gelatin
    • 2 cups boiling water, divided
    • 1 package (10 ounces) frozen raspberries in syrup
    • 1 1/2 cups sour cream
    • 1 package (3 ounces) cherry flavored gelatin
    • 1 can (20 ounces) crushed pineapple, drained
    • 1 can (16 ounces) whole berry cranberry sauce
    • Lettuce leaves
    • Mayonnaise or salad dressing, optional
    • Mint leaves, optional


    Instructions


    1. Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13 inch by 9 inch by 2 inch pan; chill until set.
    2. Carefully spread with sour cream; chill.
    3. Dissolve cherry gelatin in remaining boiling water. Add pineapple and cranberry sauce; mix well. Allow to thicken slightly.
    4. Carefully spoon over sour cream mixture; chill.
    5. Cut into squares and serve on lettuce leaves. If desired, top each with a dollop of mayonnaise and garnish with a mint leaf.


    Final Comments


    Yield: 12 to 16 servings
 

 

 

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