January 5, 2014 - Pomergranate Jelly Salad

For my Christmas dinner yesterday, I was thinking abou the little vintage Christmas picture that I used for my invitation and also used for the card setting at each place setting at the table -- and I thought 1. vintage 2. what would be a vintage kind of thing at Christmas and 3. voila - jellied salads. I found this recipe for a jellied salad with pomergrante and thought I'd share it with you. Note: I did not use the sour cream and mayonnaise! It is a fabulous salad. I actually made two - the other was a lime jellied salad with shredded carrots. I set them up about 1 1/2" in the bottom of small canning jars. When I went to serve the meal, the lime one served as a base for the pomergrante red one. Very Christmas looking! Today's photo, a left-over from yesterday - Pomergranate Jelly Salad!

Pomergranate Jelly Salad 2 packages (3 ounces each) raspberry gelatin 2 cups boiling water 1 cup cold water 1 1/2 cups pomergranate seeds (about 2 pomergranates) 1 can (8 ounces) crushed pineapple, drained 1/2 cup sour cream 1/2 cup mayonnaise In a large bowl, dissolve gelatin in boiling water. Stir in cold water, pomergranate seeds and pineapple. Pour into an 11" x 7" dish. Refrigerate until firm. Combine sour cream andmayonnaise and spread over gelatin. Refrigerate until serving. Nutritional Facts: 1 cup equals 194 calories / 11 g. fat (3 g. saturated fat), 12 mg. cholesterol, 106 mg. sodium, 22 g. carbohydrate, trace fiber, 2 g. protein.