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A Cookbook of Memories

Salads and Side Dishes

VITAMIN SALAD 
Julia Meier, Ridgedale UCW

1 pkg. lemon Jell-O 1/2 cup shredded carrots
1/4 tsp salt 2 ripe bananas
1 Tbsp lemon juice 1/2 cup celery
1 cup hot water 1/2 cup crushed pineapple
3/4 cup cold water
Dissolve jello in hot water. Add cold water and cool. Cut celery and bananas in cubes. Sprinkle lemon juice over bananas. Add salt. Add vegetables and fruit to partially thickened Jell-O. Place in mould and serve with mayonnaise and lettuce.

 
 
 

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