Ingredients for Shamrock Salad
- Sugar Free Lime Gelatin
- 1 ¾ cups boiling water, 1 ¼ cups boiling water
- Low Fat Cream Cheese
- Fresh Lemon Juice
- Crushed Pineapple In Juice
- Reduced Fat Mayonnaise
- ½ cup chopped pecans
- ½ cup chopped celery
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How to Make Shamrock Salad
- Dissolve one (3 ounce) package of lime-flavored gelatin in 1 ¾ cups boiling water.
- Pour into a shallow 9x13 inch baking dish and refrigerate until completely firm (at least 2 hours).
- Once firm, use a shamrock-shaped cookie cutter to cut out shamrocks. Set aside.
- Dissolve a second (3 ounce) package of your choice of gelatin (e.g., strawberry for Valentine's Day, orange for Halloween) in 1 ¼ cups boiling water.
- Refrigerate until the gelatin is partially thickened but not set (about 30-45 minutes).
- In a mixing bowl, beat 8 ounces cream cheese until smooth and creamy.
- Add ¼ cup lemon juice, 1 cup crushed pineapple (with its juice), and ½ cup mayonnaise to the cream cheese. Mix until well combined.
- Gently fold the partially thickened gelatin into the cream cheese mixture.
- Gently fold in ½ cup chopped pecans and ½ cup chopped celery.
- Pour the mixture into a 9-inch square baking pan.
- Refrigerate until completely firm (at least 2 hours).
- At serving time, cut the salad into 9 squares and arrange on a bed of lettuce leaves.
- Garnish with the previously cut-out gelatin shamrocks.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
21g
Fat
17g
Carbs
2g
