|
Springtime turns our thoughts to lighter salads as accompaniments to meals.
This salad is one I became acquainted with at church covered-dish dinners. It’s very simple. In fact, the friend who introduced me to it would stir it together in the morning before church. When we arrived at church, she would put it in the refrigerator, and by the time Sunday school and church were over and dinner was served, it was set and ready to eat.
Seven-Up Salad
1 pkg. (3 oz.) lime Jell-O
1 small can crushed pineapple, drained
1 small bottle Seven-Up
1 pkg. (3 oz.) cream cheese
˝ c. chopped nuts (I use pecans or walnuts)
2 tsp. sugar
1 tsp. vanilla
Dissolve Jell-O in 1 cup boiling water. Add cream cheese. Add remaining ingredients and mix well. Chill until set before serving.
To submit a recipe for this feature, send an e-mail to townguide@springfordonline.com, or sign up as a member and submit the recipe through the “post articles” section of “My Local Space.” Please include a brief explanation of what makes your dish special.
|