Jelly Salad

Ingredients

200 gm any seasonal fruit like Grapes or Apples, cut into cubes

2 Pineapple rings cut into 4 quarters

1 small cabbage, finely chopped into 1” long slices , keep in refrigerator and take out when needed. 

2 Carrots, grated, keep in refrigerator and take out when needed.

5-6 lettuce leaves

Lemon or pineapple jelly

1-2 drop of green food colour (optional)

Salt to taste

¼ teaspoon black pepper powder

Juice of one lemon

½ cup cream

1 glazed cherry

2 teaspoons salad oil

A bunch of parsley leaves or mint leaves

1 tablespoon roasted, peeled and a bit crushed ground nuts

Method

Disolve jelly into water.

Add lemon juice, salt and green colour to it.

First, pour a little amount of jelly into the greased (with salad oil) jelly mold.

Now arrange the pineapple ring pieces lengthwise so that they are sticking on the inside edge of the mold.

Refregerate it for 5 minutes.

Add grapes or apple cubes in the remaining jelly and pour it in the jelly mold and refregerate it.

Arrange lettuce leaves on the serving plate.

Take out carrots and cabbage from refrigerator and sprinkle  salt over it and mix it well.

Arrage carrots and cabbage on the plate in the form of a ring near the edge of the plate.

Turn the jelly mold upside down in the center of plate and so that jelly will be placed in the center of the plate surround by cabbage and carrots ring and remove the mold.

(if you find it difficult to remove the set jelly from mold, keep the mold in warm water for 1 minute.  The jelly will come out easily)

Beat cream lightly.

Mix salad-oil, pepper and salt to it and pour it in the center of jelly and garnish with the glazed cherry.

Garnish the cabbage and carrot rings with ground nuts and parsely or mint leaves

Serve chilled.