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MOLDED TURKEY-PINEAPPLE SALAD

Ingredients: 1 Tablespoon(s) unflavored gelatin 1 1/4 Cup(s) pineapple juice -1 3 Cup(s) chopped turkey 8 Ounce(s) can crushed pineapple, drain 20 seedless green grapes, cut 1/2 Cup(s) finely chopped celery 4 Tablespoon(s) chopped sweet red pepper 2 Tablespoon(s) minced green onion Directions: Dissolve the gelatin in 1/4 cup of the pineapple juice. Let sit for 5 minutes. Boil the chicken broth and pour it over the gelatin. Stir to dissolve. Add the remaining cup of pineapple juice and chill until thickened. Meanwhile, combine the remaining ingredients in a bowl. Pour the gelatin mixture over the turkey and pour into a 9 x 5 inch loaf pan. Refrigerate overnight or at least 4 hours. Cut into squares and serve on lettuce. 1/4 recipe - 286 calories, 4 lean meat, 1 vegetable, 1 1/2 fruit exchange 27 grams carbohydrate, 32 grams protein, 6 grams fat, 86 mg sodium, 594 mg potassium, 80 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93
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