Borscht Salad


1 20-ounce can crushed pineapple
1 6-ounce package black-cherry gelatin
1-1/2 cups boiling water
1 16-ounce can shoestring beets
3 tablespoons vinegar
1 teaspoon dill weed
1/4 teaspoon salt
1 cup chopped celery


Drain the pineapple, reserving syrup. Dissolve the gelatin in boiling water. Stir in the beets and beet liquid, vinegar, dill, salt and reserved pineapple syrup. Chill until the mixture thickens to the consistency of unbeaten egg white. Fold in the celery and pineapple. Pour into a 6-cup mold and chill until firm.


8 servings.

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