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Exotic Greek Salad

A delicious salad with just the right amount of sizzle


Lemon jelly 1 pack (not quick set)
Water ¾ cup
Mayonnaise ½ cup
Mustard ½ tsp
Ketchup 1 tbsp
Ground pepper ½ tsp
Salt ½ tsp
Honey 1 tsp
Apples 2 grated
Mangoes/ Oranges 3-4, sliced into squares
Green onions 4
Pineapple 4 slices cut into squares
Cucumbers 3-4 cut into pieces
Olives 10 cut in half
Peas or corn ½ cup boiled
Strawberry Sliced
Cherries or Reddish
Roasted Peanuts


  •  Melt the lemon jelly in no more than ¾ cups boiling water. Let it cool.
  •  Slightly cook the pineapple if using, to help the salad set better.
  • Mix the mayonnaise, mustard sauce, ketchup, honey and the seasoning into the fruits and vegetables.
  • · Mix in the jelly and pour into moulds. Refrigerate for several hours or overnight.
  • When serving, invert the mould on the serving dish.
  • Decorate with shredded lettuce, sliced strawberries, cherries or radish and top with roasted peanuts and mint. Serve chilled.