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

Pineapple

4 slices cut into squares

Cucumbers

3-4 cut into pieces

Olives

10 cut in half

Peas or corn

½ cup boiled

Lettuce

Strawberry Sliced

Cherries or Reddish

Roasted Peanuts

Nint

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.

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