Salad and Salad Dressing Recipes
Champagne Salad
Yield: 8 servings
Ingredients
Champagne Layer
- 1 envelope unflavored gelatine
- 2 tablespoons water
- 1 cup champagne
- 3/4 cup water
- 3 drops red food color
- 1 pint fresh strawberries
Spiced Cheese Layer
- 8 ounces cream cheese
- 1 teaspoon lemon zest
- 1/2 teaspoon ginger
- Dash of mace
- Dash of cardamom
- 1 (8 1/2 ounce) can crushed pineapple, drained
- 3/4 cup reconstituted frozen limeade
- 3 drops green food color
- 1/4 cup toasted slivered almonds
- 1 envelope unflavored gelatine
- 2 tablespoons water
Instructions
Champagne Layer
- Soften gelatine in the 2 tablespoons water, then set over hot water to melt. Combine champagne, the 3/4 cup water and food color. Stir in melted gelatine. Pour into a 2 quart mold and chill until almost set.
- Carefully push about one half of the strawberries, pointed end first, into gelatine mixture. Chill until firm, then add Spiced Cheese Layer.
Spiced Cheese Layer
- Have cheese at room temperature. Add lemon zest, ginger, mace and cardamom and beat until fluffy.
- Add pineapple, limeade, food color and almonds. Mix well.
- Soften gelatine in water; set over hot water to melt. Add gelatine to cream cheese mixture, mixing well. Spread over Champagne Layer.
- Chill until firm.
- Remove from mold.
- Garnish with crisp lettuce and the remaining fresh strawberries.