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Categories: Salads, Sides

Under-the-Sea Salad

Under-the-Sea Salad
Lawrence K. Ho / Los Angeles Times

While athletes at the 2002 Winter Olympics are going for the gold, their Utahan hosts will be going for the green. That is, green as in lime Jell-O--the nonsponsoring, unofficial food of choice in the home of the Winter Olympics. ... Read more

Total time: 15 minutes plus 5 hours chilling | Serves 6
Note: This classic lime Jell-O recipe dates back to the flavor's 1930s debut. From "The Joy of Jell-O Molds" (Better Homes and Gardens, $12.95).
  • 1 (15 1/4-ounce) can pear halves in syrup, undrained
  • 1 (3-ounce) package lime-flavored gelatin
  • 1/4 teaspoon salt, optional
  • 1 cup boiling water
  • 1 tablespoon lemon juice
  • 2 (3-ounce) packages cream cheese, softened
  • 1/8 teaspoon ground cinnamon
  • Salad greens, for serving, optional

Step 1Drain the pears, reserving 3/4 cup of the syrup. Dice the pears; set aside.

Step 2Place the gelatin and salt in a bowl and add the boiling water. Stir until completely dissolved, at least 2 minutes. Stir in the reserved syrup and the lemon juice. Pour 1 1/4 cups of the gelatin into an 8x4-inch loaf pan or 4-cup mold. Refrigerate until set but not firm, about 1 hour (it should stick to your finger when touched).

Step 3Gradually beat the remaining gelatin into the cream cheese with a wire whisk until smooth. Stir in the pears and cinnamon. Spoon over the gelatin layer in the pan.

Step 4Refrigerate until firm, 4 hours. Unmold. Serve on salad greens, if desired. Garnish as desired.

Each serving:
196 calories; 120 mg sodium; 31 mg cholesterol; 10 grams fat; 6 grams saturated fat; 25 grams carbohydrates; 4 grams protein; 1.76 grams fiber.
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