MOLDED TURKEY-PINEAPPLE SALAD

Servings: 4
Ingredients:

1 tb Unflavored gelatin
1 1/4 c  Pineapple juice
3/4 c  Chicken broth
3 c  Chopped turkey
8 oz Can crushed pineapple, drain
20    Seedless green grapes, cut
1/2 c  Finely chopped celery
1/4 c  Chopped sweet red pepper
2 tb Minced green onion

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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